APARTMENT  OF  AG^ICUti  UKtJ. 

DIVISION  OF  CHEMIST1IY. 
BULLETIN  No.  13. 


1 


FOX) 


AND 


FOOD   A  Dili/ 


BY  dii:f.(  ti<>\  <>i 


THE  COMMISSIONER  OF  AGRICULTURE. 


PART    THIRD: 

FERMENTED  ALCOHOLIC  BEVERAGES, 

HALT  LIQUOR8,  WINE,  AND  CIDER. 


dr% 


OSITORY 


^TIDR^MPTOX 


[EMIST. 


WASH INC,  TON. 
OOVERNMEN1    PR]  OFFICE. 

IS- 


F)opmai7  J.  Colman, 


U.S. DEPARTMENT  OF  AGRICULTURE. 

DIVISION   OF  CHEMISTRY. 
BULLETIN  No.  13. 


FOODS 


AND 


FOOD    ADULTERANTS 


BY   DIREt  TION   OF 


THE  COMMISSIONER  OF  AGRICULTURE. 


PART    THIRD: 

FERMENTED   ALCOHOLIC    BEVERAGES, 

MALT  LIQUORS,   WINE,   AND  CIDER. 

BY 

G.    A.    CRAMPTON, 

a-m-i.w  r  CHEMIST. 


WASH  1  NC.  TON: 

OOVEENMENT    PRINTING    OFFICB. 

1887 


[Bulletin  No.  13.] 

PART  3 -FERMENTED  ALCOHOLIC  BEVERAGES. 


LETTER  OF  TRANSMITTAL. 


U.  S.  Department  of  Agriculture, 

Washington,  J).  ('.,  August  15,  1S87. 

Sin:  I  have  the  honor  to  submit  herewith  that  portion  of  the  work 
on  food  adulteration  which  has  been  under  my  charge. 

I  take  this  opportunity  for  acknowledging  my  indebtedness  to  the 
Tollowing  gentlemen,  Messrs.  Trescot,  Fake,  Lengfeld,  and  Dugan — my 
fellow  assistants  in  tbe  division — by  whom  a  large  part  of  the  analytical 
work  was  performed. 
Respectfully, 

C.  A.  CRAMPTOX, 

Assistant  Chemist 
Dr.  II.  W.  Wiley, 

Chief  Chemist . 

4450— No.  1:3,  PT.  :>> 1 

201 


LIST  OF  PRINCIPAL  PUBLICATIONS  CONSULTED, 


The  following  is  a  list  of  the  principal  publications  (with  the  excep- 
tion of  periodicals)  that  have  been  consulted  in  the  course  of  this  in- 
vestigation : 

Koenig.     Die  menscbliclien  Nahrungs-  und  Genussmittel.     Berlin,  1880. 

Diktzsch.     Die  wichtigsten  Nahrungsmittel  und  Getriiuke,  deren  Yeruureiniguugen 

und  Verfalschungeri.     Zurich,  1884. 
Elsxer.     Die  Praxis  des  Nabrungsmittel-Chemikers.     Hamburg  und  Leipzig,  1882. 
Hilger.    Vereinbarungen  betreffs  der  Untersnchung  und  Benrteilung  von  Nahrungs- 

und Gennssmitteln.     Heransgegeben  imAuftrage  der  Freien  Yereinigung  Bayris- 

cher  Vertreter  der  angewandten  Chemie.     Berlin,  1885. 
Bartii.     Die  Weinanalyse.     Kommentar  der  im  kaiserlieben  Gesuudbeitsamte  1884 

zusammengestellten  Beschliisse  der  Kommission  zur  Beratung  einbeitlieber  Me- 

thoden  f'iir  die  Analyse  des  Weines.     Hamburg  a  ad  Leipzig,  1884. 
MEYER  und  Finkelburg.     DasGesetz  betreffend  den  Verkehr  mit  Nahrungsmitteln, 

Gennssmitteln  und  Gebrauchsgegenstanden,  vom  12.  Mai  1879.     Berlin,  1885. 
Hilger  und  Kayser.     Bericht  iiber  die  vierte  Versammlnng  der  Freien  Vereinignng 

Bayriscber  Vertreter  der  angewandten  Cbemie  zn  Niirnberg  am  7.  und  8.  August 

1885.     Berlin,  1886. 
Hilger,  Kayser  und  And.    Bericht  iiber  die  fiinfte  Versammlnng  der  Freien  Verein- 
ignng Bayriscber  Vertreter  der  angewandten  Cbemie  zu  Wurzburg  am  (>.  und  7. 

August  1886.     Berlin,  1887. 
Documents  snrles  falsifications  des  matieresalimentairesetsur  lea  travaux  du  La  bora  - 

toire  Municipal,  deuxieme  rapport.     Paris,  1885.    (;.  Masson,  6diteur. 
Blyth.     Foods:  their  composition  and  analysis.    London,  1882. 

1  [A88ALL.     Food  :  its  adulterat  ions  and  the  methods  for  their  detection.    London,  187G. 
ALLEN.     Commercial  organic  analysis,     lvol.     2d  edition.     London,  188 
PrE8<  <»ii.     Chemical  analysis  of  alcoholic  liquors.     New  York. 
GARDNER.     The  brewer,  distiller,  and  wine  manufacturer.     Philadelphia,  1--:'.. 
Wagner's  chemical  technology.     By  Wm.  Crookes.    New  York.  1872. 
Buell.    The  ciderraaker's  manual.     Buffalo,  L874. 
Annnaj!  report  of  the  State  Board  of  Health  of  New  York.  L831-'86,  inclusive.     Albany, 

N.  Y. 
Annual  report  of  the  Department  of  Health  of  the  City  of  Brooklyn  for  1885  and  1886. 

Brooklyn. 
University  of  California,  College  of  Agriculture.     Report  of  professor  in  charge,  L879, 
188(»,  1882,  an  l  1884.— Report  of  viticulture!  work  during  the  seasons  L883-*84  and 

1884-'-.".,  sain.-  L883  and  1886.      Baci  ameiito. 


PAET    I. 


MALT   LIQUORS. 


265 


MALT   LIQUORS. 


The  production  of  malt  liquors  in  this  country  as  an  industry  is  sec- 
ond only  in  importance  to  the  production  of  1)  read  stuffs.  Their  con- 
sumption is  steadily  on  the  increase,  as  is  also  the  amount  consumed  in 
proportion  to  other  kinds  of  alcoholic  beverages.  The  following  tables 
are  taken  from  recent  statistics,  compiled  by  the  Bureau  of  Statistics, 
U.  S.  Treasury  Department,  from  figures  obtained  from  official  sources:1 

Annual  consumption  of  distilled  and  malt  liquors  and  wines  in  the  United  States  und  (he 
averagi  annual  consumption  per  capita  of  population  during  lite  year*  L840,  1850,  I860, 
and  from  WO  to  1886,  inclusive 


Yi  .a-  end 


June 


1840  ... 
1866  .... 
I860  .... 
1870  .... 
187!  .... 

iht:{  .... 
1877... 
1881  ... 


Distilled  spirits  consumed. 


Spirits    of    domestic 
product. 


Pr.  r/alh: 
(*) 
(3) 
(») 

2,  47.',  Oil 
1,089.698 

1,757,202 

672,221 

1,527.  141 

1,021,708 
1.  005,  781 
1,701,206 

1.  187,058 

I 


Allother. 


7V.  galls. 
40,378,090 

83,  004,  258 

. 

I 

62,945  154 

I 

67,840,  172 
.".7,  in 6,2  is 
- 
52,  003,  467 
61,  126,634 
I 

; 
i 


Imported 
spirits 
entered 
for  con- 
sumption. 


Pr.  galls. 

I,  105,510 

1.  745  033 
•_',  186,702 

2,  125,998 

- 

1,471,  197 
1,876  729 

1,394,279 
i 

1,511,680 
1,410,259 


Total. 


Pr.  galls. 

- 

I 

68,  422,  280 
68,  037,  139 
r>j.  540,  090 
66,  120,  558 

59,920,  118 
51,931,941 

I 
70,  600,  092 


Wines  consumed. 


Wines 

of  domestic 

product.* 


Imported 

wines 

entered 

for  con- 
sumption. 


Oallont. 
124,734 
221,249 

8,059.  518 

- 


Total. 


Gallons. 

9,  199,  133 
9,  165,549 

9,  713,300 

9,516.855 

■ 
4,310,563 

; 

: 
5,  •_•!!.  106 

I 

■ 


Gallon*. 

11,059,  1)1 
12,225,067 

20,  161,  808 
24,377,  130 

25,778,  180 


'Statement  >  50,  inclusive,  of  Uie  Qa  port  No.  3  tea  hief  of 

the  Bureau  of  Stal  rament  Printing  Office,  I 

•  Produd  leas  ezpoi  t-. 
■Included  with  "Another." 


268 


FOOD    AND    FOOD    ADULTERANTS. 


Annual  consumj)tion  of  distilled  and  malt  liquors  and  nines,  $c. — Continued. 


Malt  liquors  consumed. 


Yeai  ending  June 
30— 


Malt 
liquors  of 
domestic 
product.1 


1840 
1K.1U 
18(H) 
1K70 
1-71 
1872 
1873 
1874 
1875 
1H7« 
1877 
1878 
1879 
1X80 
1881 
1882 
]  883 
L881 
1 885 
1880 


Gallons. 
23, 162,  571 
36,  361,  7U8 
100,  225,  879 
203,743,401 
239,  838, 137 
268,  357,  983 
298,  519,  675 
297,  519,  981 
292,  961,  047 
306,  852,  467 
303,  854,  888 
317,  136,  597 
343,724,971 
413,208,885 
442,  947.  664 
524,  843,  379 
549,616,338 
588, 1  05,  809 
594,  063,  095 
640,  746,  288 


Imported 
malt 
liquors 
entered 
for  con- 
sumption. 


Gallons. 
148,  272 
201,301 

1,  120,  790 
1,012,755 
1,299,990 
1,940,933 

2,  177,587 
2,  001,  084 
1,992,110 
1,  483.  920 
1,  072,  679 

832.  755 

880,514 

1,011,280 

1,  164,  505 

1,536,601 

1,  881,  002 
2,010,908 

2,  068,  771 
2,221,432 


Total 


Total  consumption  per  capita  of 
population. 


Total. 


consumption 

of  wines         I  Ms- 
and  liquors,     tilled 
spirits. 


Willi's. 


Gallons!. 
23.310,  8)3 
36,  503,  009 
101,346,  fi-J'J 
204,  756.  156 
241,  138,127 
27o,  298,916 
300,  697.  262 
20!  t,521.065 
294.953,157 
308,  336,  387 
304,  926,  667 
317,969,352 

3  44,  605,  485 
414,220,165 
444,112,169 
526,  379,  980 
551,497,340 
590,0,6,517 
596,  131,866 
612,  967,  720 


Malt 
liquors 


Gallons. 

l'r  oaU* 

' 

71.244,817 

2.  52 

0.  29 

94,712,353 

2.  23 

0.  27 

202,374,461 

2.  86 

0.  35 

296,876,931 

2.07 

0.  32 

321,031,851 

1.  82 

0.40 

355,  403,  233 

1.68 

0.41 

387,581,432 

1.  63 

o.  45 

38  J.  529,  869 

1.  SI 

ft,  48 

381,065,045 

1.  50 

0  45 

387,  982,08.", 

1.  32 

0.  45 

386,723,115 

1.29 

0  47 

392,165,242 

1.  09 

0.47 

423,261,090 

1.11 

0.50 

506,  076,  400 

1.26 

o.  56 

382,  175 

1.37 

0.47 

625,  499,  883 

1.39 

0.48 

655,  728,  207 

1.45 

0.48 

691,653,443 

1.46 

0.37 

688,632,415 

1.24 

0.  38 

737,  296,  554 

1.21 

0.38 

Gallons. 
1.36 
1.58 

3  22 
5.30 
6.09 

6.  65 

7.  27 
6.  99 
6.71 
6.83 
6.58 
i;.  68 
7.05 
8.26 
8.60 
9.97 

10.  18 
10.62 
10.44 
11.18 


All 
wines 

and 
liquors. 


Gallons. 
4.  17 
4.08 
6.  43 
7.69 
8.11 
-  74 
9.  29 
8.98 
8.  (Mi 

8.::  4 
8.24 
8  66 

10.08 
10.47 
11.84 
12.11 
12.45 
12.06 
12.62 


1  Product  less  exports. 

NOTES.— (1)  The  data  as  to  product  of  domestic  liquors  and  wines  for  1840,  1850,  and  i860  were  de- 
rived from  the  Census.  (2)  The  consumption  of  imported  liquors  and  wines  tor  1840,  1850,  and  I860  is 
i.  presented  by  the  net  imports.  (3)  The  production  of  domestic  wines,  from  1870  to  1885.  lias  been 
esiiinated  by  the  Department  of  Agriculture;  by  Mr.  Charles  McK.  Looser,  president  of  Wine  and 
Spirit  Traders' Society,  New  York,  and  other  well-informed  persons,  and  the  amount  stated  as  con- 
sumed represents  the  production  minus  the  exports.  (4)  The  consumption  of  domestic  spirituous 
and  malt  liquors,  from  1870  to  1886,  was  obtained  from  the  reports  of  the  Commissioner  of  Internal 
llevenue.  (5)  In  computing  the  quantity  of  sparkling  and  still  wines  and  vermuth  in  bottles,  5  (to- 
adied quart  bottles  are  reckoned  as  equivalent  to  the  gallon.  (6)  The  consumption  of  distilled  spirits 
as  a  beverage  is  estimated  to  bo  about  90  per  cent,  of  the  product  consumed  lor  all  purposes. 

This  table  shows  admirably  the  rapid  increase,  especially  in  the  last 
ten  years,  of  the  consumption  of  malt  liquors,  and  the  relative  de 
crease  in  the  consumption  of  the  stronger  alcoholic  beverages.  Tims  it 
will  be  seen  that  in  1840  the  amount  of  malt  liquor  consumed  per  capita 
was  a  little  over  one-half  the  amount  of  distilled  liquor  consumed  j 
while  in  L886  it  was  nine  times  as  much*  The  amount  of  distilled  liq- 
uor consumed  per  capita  has  diminished  during  the  twenty  six  years  to 

one-half,  while  the  amount  of  malt  liquor  consumed  has  increased  \erv 
nearly  seven  times;  or,  in  other  words,  the  malt  liquors  have  been  dri  \ 

ing  out  the  distilled  at  the  rate   of  about  .05  gallons  per  capita  each 
year,  and  supplanting  it  at  the  rate  of  about  .38  gallons  per  capita. 

The  average  quantity  consumed  annually  tor  the  last  three  years  was 
(>o;),7or>,:i(;7  gallons,  of  which  2,100,370 gallons  were  imported.  Taking 
this  as  a  basis,  Mr.  I\  N.  Barrett;  in  the  publication  above  mentioned, 

estimates  the  amount   expended   for    beer  per  annum   ;it   (304,852,083, 
placing  the  cost  to  tin' consumer  at  50  cents  per  gallon.    The  C08l  '<> 
the  consumer  of  the  total  quantity  of  liquors  per  annum  he  places  at 
$700,000,000. 
That  there  Is  still  opportunity  for  increase  in  the  consumption  of  malt 

liquors   in  the    United    States  will    be  seen  from  the  following  cornpara 


MALT    LIQUORS. 


269 


tive  tables,  from  which  it  appears  that  while  the  United  States  quite 
holds  her  own  in  the  quantity  of  distilled  liquors  consumed,  she  is  still 
far  behind  the  other  great  nations  in  the  consumption  of  the  milder 
alcoholic  liquors. 

Comparative  summary  of  the  consumption  per  capita  of  papulation  in  the  United  States,  the 
United  Kingdom,  France,  and  (iermany,  of  distilled  spirits,  wines,  and  malt  liquors  dur- 
ing each  year  from  1881  to  1885,  inclusive. 

[From  original  official  data.  ] 


Distilled  spirits. 

Wines. 

Malt  liquors. 

■ 

t* 

m 

tt 

« 

~ 

if. 

Tears. 

| 

I 

- 

ad 

-2 

- 

a 

OB 

6 

= 

in 

—   = 

.: 

s 

-  d 

F 

© 

-  - 

- 

1 

■■j 

^"2 

= 

a 

a 

-. 

o 

= 

= 

= 

- 

r. 

s 

» 

~ 

r* 

•J 

P 

t3 

^ 

-J 

- 

~ 

h 

a 

Galls. 

Galls. 

Galls.  Galls. 

Galls. 

Galls. 

Galls. 

Goto. 

Galls. 

Galls. 

Ga«*. 

GaZk. 

1881 

1.39 

1.00 

.94 

L32 

.48 

.43 

18.52 

CM 

9.  !<7 

33.  90 

CM 

22.  :',5 

1KK2 

1.45 

1.07 

1.08 

1.14 

.48 

.41 

•J7.  10 

CM 

10.18 

33.  Go 

CM 

22.  4o 

1883 

1.46 

1.03 

1 .  -J4 

1.19 

.■Al 

.40 

30.75 

CM 

10.  62 

33.13 

(') 

22.  4.'. 



1.24 

1.05 

1.25 

1.11 

.38 

.39 

30.07 

CM 

10.44 

32.  72 

CM 

23.  19 

1885 

L24 

l.Oi 

1.32 

1.14 

.38 

.37 

36.88 

CM 

11.18 

32.79 

CM 

23.78 

1  Xo  data. 

N'oi k—  Tlic  years  referred  to  arc,  for  France  and  Great  Britain, calendar  years;  for  the  United 
States,  the  five  years  ending  June  30,  1886;  for  Germany  in  the  case  of  beer,  the  five  years  ending 
March  31,  1885,  and  in  the  case  of  spirits  the  fire  years  ending  March  31,  1881,  these  being  the  latest 
years  tor  which  data  were  obtainable. 

It  is  hardly  necessary,  after  the  above  showing,  to  dwell  upon  the  im- 
portance of  this  article  of  daily  consumption,  or  the  necessity  of  a 
thorough  acquaintance  with  its  manufacture,  composition,  and  the  na- 
ture and  extent  of  its  adulterations.  There  is  no  beverage  that  com- 
pares with  it  in  the  amount  consumed  by  the  people  except  water,  and 
possibly  milk.  But  little  supervision  has  been  exercised  over  its  manu- 
facture and  sale,  except  the  rigorous  enforcement  by  the  Government  of 
its  demands  for  a  share  in  the  profits  of  its  manufacture. 


THE  PROCESS  OF  BREWING. 

Brewing,  <»r  the  art  of  preparing  an  alcoholic  drink  from  starchy 
grams  by  fermentation,  is  of  very  ancient  origin.  It  was  practiced  by 
the  Egyptians,  and  the  Greeks  and  Etonians  learned  the  art  from  them. 
Herodotus  speaks  of  the  Egyptians  making  wine  from  corn,  and  it  was 

undoubtedly  practiced  by  the  Greeks  in  the  fifth  century  before  Christ, 

as  the  use  of  malt   beverages  LS  mentioned  in  the  writings  of  Jvschyliis 
and  Sophocles,  poets  of  that  period.      It  is  also  mentioned  by  Xenophon. 

400  B.C.    The  Romans  are  also  supposed  to  have  derived  a  knowledge 

<»f  the  art  from  the  Egyptians,  and  Pliny  and  Tacitus  both  speak  of  its 

nve  amoung  the  Gauls  ami  Germans  of  Spain  and  Prance. 

It  is  supposed  that  the  art  was  introduced  into  Britain  b\  the  Ro- 
mans and  acquired  from  the  natives  by  the  Sa\ons.  According  to  \'cr 
stigan  a  this  excellent  and  healthsome  liquor,  beere,  anciently  called  ale, 


270  FOOD  AND  FOOD  ADULTERANTS. 

as  of  the  Danes  it  yet  is,  was  of  the  Germans  invented  and  brought  into 
use."  Ale-houses  are  mentioned  in  the  laws  of  Ina,  king  of  Wessex, 
A.  D.  680.     Ale-booths  were  regulated  by  law  A.  I).  Tl'S. 

The  art  of  producing  an  alcoholic  drink  from  starchy  seeds  seems  to 
have  been  nearly  as  extensively  known  and  practiced  among  the  various 
nations  of  the  earth  as  the  less  complex  operation  of  preparing  a  fer- 
mented liquor  from  the  juice  of  fruits  and  plants  containing  sugar. 
Thus  the  Kaffre  races  of  South  Africa  are  said  to  have  prepared  for 
many  years  a  malt  liquor  from  the  seeds  of  the  millet  (Sorghum  vulgare) 
going  through  all  the  processes  of  germinating  the  seed,  extracting  the 
malt,  and  fermenting  the  wort.  In  the  north  of  Africa  another  seed  is 
used.     The  Chinese  prepared  the  drink  called  sam  shee  from  rice. 

The  process  of  brewing  consists  of  two  distinct  operations  :  the  malt- 
ing and  the  brewiug  proper.  In  fact  the  two  operations  are  frequently 
separated,  many  small  breweries  buying  their  malt  ready  prepared. 
When  kept  dry  it  retains  its  qualities  for  an  indefinite  period  and  is 
handled  as  an  article  of  commerce. 

MALTING. 

The  object  of  this  operation  is  the  germination  of  the  grain,  and  the 
consequent  formation  of  the  ferment  diastase,  which  shall  subsequently, 
under  the  proper  conditions,  perform  its  specific  function  of  converting 
the  starchy  portions  of  the  grain  into  saccharine  or  fermentable  matter. 
Barley  is  the  grain  used  almost  exclusively  for  this  purpose,  its  advan- 
tages having  been  recognized  even  by  the  Egyptians  ;  they  seem  to  be 
principally  of  a  physical  character,  consisting  of  the  firmness  of  the 
kernel,  and  the  hard  husk,  which  freely  allows  the  entrance  of  water. 
but  prevents  the  passage  of  starch  or  insoluble  matter. 

The  operations  through  which  the  grain  is  successively  passed  are 
called,  technically,  steeping,  crushing,  flooring,  and  kiln-drying.  In  the 
first  it  is  spread  OUt  in  large  vats,  covered  with  water,  and  allowed  to 
Steep  several  days.      When  it  has  become  softened,  the  water  is  run  off 

and  the  swollen  grain  is  subjected  to  a  Blight  degree  of  heat,  which 

causes  it  to  germinate.     This  is  the  second  operation.     The  operation 

of  flooring  has  for  its  end  the  regulation  of  the  germination  of  the  grain, 

;md  the  time  when  it  has  progressed  sufficiently  is  judged  by  the  Length 

Which  has  been  attained  bv  the  acrospire  or  plumule.     This  is  variously 

given  as  irom  two  thirds  to  seven-eighths  the  length  of  the  grain.    The 

sprouted  grain  is  now  spread  out  in  the  malt  kilns  and  hciit  applied, 
While  a  current  of  air  circulates  about  it.      Alter  the  moisture  is  driven 

oil",  which  Is  done  at  a  low  temperature,  about  90  '  P.,  the  heat  is  raised, 

and  finished  at  from  L25°  to  L80     P.,  according  to  the  grade  of  malt  re 

quired,  the  difference  between  pale,  amber,  and  brown  malt  being  due 
simply  to  the  temperature  at  which  they  are  kiln-dried.  This  lasl 
operation  serves  not  only  to  drive  off  the  moisture,  bat  also  stops  ger- 


MALT    LIQUORS. 


271 


mination  by  destroying  the  vitality  of  the  germ,  and  fits  it  for  keep- 
ing. It  also  probably  develops  the  flavor  by  the  formation  of  a  miuute 
quantity  of  empyreumatic  oil  in  the  husk. 

The  rootlets  and  germs  are  removed  in  this  process  by  the  turning 
and  stirring  of  the  grain.  The  water  which  is  used  in  the  process  of 
steeping  the  grain  is  an  important  factor  in  the  production  of  good 
malt,  aud  the  preference  of  brewers  for  hard  lime  waters  for  this  pur- 
pose has  been  shown  by  recent  experiment  to  be  rational,  for  it  is  found 
that  when  barley  is  steeped  with  distilled  water,  a  very  putrescible 
liquor  is  obtained  charged  with  albuminous  matter,  while  if  a  hard 
water  is  used  these  matters  remain  in  an  insoluble  condition  in  the  grain. 

Chemically  considered  a  good  malt  should  not  contain  more  than  5 
per  cent,  of  water,  and  the  soluble  extract  should  constitute  about  70 
per  cent,  of  the  weight  of  the  malt  and  should  have  a  good  diastatic 
action  on  starch  mucilage.  The  determination  of  the  acidity  is  impor- 
tant in  determining  the  keeping  qualities  of  the  beer  which  is  to  be 
brewed  from  it,  and  should  not  be  over  .3  per  cent,  (calculated  as  lac- 
tic). 

The  following  analyses  by  O'Sullivan  show  the  composition  of  pale 
malt: 


Starch  

Other  carbohydrates  (of  which  GO-70  per  cent,  rsonsisfl 
of  fermentable  sugars).  Innlin  (')  and  a  small  quan- 
tity of  other  bodies  Boluble  in  cold  water 

Cellulose  mat  tor 

Pat 

Albuminoids 

Ash     

Water 


(1) 

(2) 

44.16 

21.23 

1 1 .  57 
1.65 

13.  09 
2.  00 
5.83 

4.").  13 

19.39 

10.  09 

1.  90 

13.80 

1.02 

7.47 

100. 12 

99.  70 

BREWING. 

Brewing  proper  includes  a  number  of  distinct  operations,  such  as 
grinding  and  mashing  the  malt,  boiling  and  cooling  the  wort  or  infu- 
sion, fermenting  it,  and  clearing  and  racking  the  beer.  In  the  proceSfl 
of  mashing  takes  place  the  conversion  of  the  starch  into  fermentable 

sugar,  mainly  inalto.se,  by  the  act  ion  of  the  diastase.  Two  methods  are 
used  for  extracting  the  soluble  matter  from  the  malt ,  called  infusion 
ami  decoction,  respectively ;  the  former  is  the  met  hod  most  in  use  in  Eng- 
land, the  latter  in  Germany  and  Prance.  The  WOrt  prepared  by  in- 
fusion contains  less  dextrin  and  more  albuminoid  matter  than  that  pre. 
pared  by  decoction  ;  the  beers  from  the  former  are  Stronger  in  aleohol, 
but  not  so  good  in  keeping  qualities. 

A  good  wort  should  give  no  blue  color  w  ith  iodine,  showing  the  com- 
plete conversion  of  all  the  starch,  and  should  contain  a  large  percentage 

of  maltose,  which  should  constitute  about   70  per  cent,  of  the  extract. 


272  FOOD  AXD  FOOD  ADULTERANTS. 

After  the  mashing  process  comes  the  boiling  of  the  wort,  which  is  be- 
gun as  soon  as  it  is  drawn  off  from  the  exhausted  malt  and  continued 
for  one  to  two  hours.  This  prevents  the  formation  of  acid,  and  serves 
to  extract  the  hops,  which  are  added  at  this  stage  of  the  process.  The 
boiling  of  the  wort  with  hops  serves  not  only  to  impart  to  it  the  de- 
sired hop  flavor,  but  also  to  partially  clarify  it  by  precipitating  some 
albuminous  matter  by  means  of  the  tannin  in  the  hops,  and  to  en- 
hance its  keeping  qualities.  To  this  end  larger  quantities  of  hops  are 
used  for  beers  intended  for  exportation  or  long  keeping. 

The  wort  is  now  ready  to  be  submitted  to  the  most  important  oper- 
ation of  all — fermentation — which  calls  for  very  careful  supervision  on 
the  part  of  the  brewer. 

FERMENTATION. 

After  the  wort  has  been  boiled  with  hops  it  is  cooled  as  rapidly  as 
possible,  to  prevent  the  formation  of  acid,  usually  effected  by  means  of 
artificial  refrigerating  apparatus  ;  it  is  then  ready  for  the  addition  of  the 
yeast. 

There  are  two  distinct  methods  of  fermentation  in  use,  called  by  the 
Germans  Obcr-  und  Untergahrung,and  by  the  French  fermentation  haute 
(top  fermentation)  and  basse  (bottom  fermentation).  The  former  is 
carried  on  at  a  comparatively  high  temperature,  the  action  is  rapid,  and 
the  yeast  with  the  impurities  is  carried  to  the  surface  of  the  liquid  ;  in 
the  latter  method  the  temperature  is  kept  low,  the  fermentation  goes 
on  slowly,  and  the  yeast  and  impurities  sink  t<>  the  bottom.  The  sec- 
ond method  is  often  called  the  Bavarian  method,  as  it  seems  to  have 
originated  there,  and  is  us^i^\  exclusively  in  that  country.  It  is  gener- 
ally preferred  in  Germany  and  France,  "while  in  England  and  this 
country  the  upward  clearing  method  appears  to  be  more  in  vogue. 

The  nature  of  the  fermentation  depends  greatly  upon  the  character 
of  the  \ cast  used,  for  Pasteur's  experiments  have  shown  that  yeast  from 
upward-fermented  beer  tends  to  produce   the  upward  fermentation, 

while  yeast  from  bottom -fermented  beer  produces  the  bottom  fermenta- 
tion.   The  purity  of  the  yeasi   used  is  of  the  verj  first   importance  in 

the  production  of  good  beer.      Manx    experiments  haw  been  made  with 

the  end  in  view  of  producing  a  perfectly  pure  yeast,  which  should  con 

tain   only  the  yeast  ferment  proper,  ami   thus   produce   a  beer  of  good 
flavor  and  keeping  properties,  free  from  diseased  Or  mid  ferments. 

PURE    5  BAST. 

The  production  of  pure  yeast  for  brewing  purposes  has  been  pul  on 
a  practical  basis  of  late  years  through  the  scientific  researches  of  Dr. 

I!.  I  '.  Hansen,  of  t  he  ( 'arlsberg  Institute,  in  Copenhagen.     He  succeeded 

in  producing  a  pure  yeasi  cultivated  from  b,  single  celL     He  was  able  to 

differentiate  in    this  w  a  \  six  different  species  or  varieties  of  eaecharomy 

crtts,  several  of  which  may  usually  !»<■  found  in  an  ordiuarj  brewery 


MALT    LIQUORS. 


273 


yeast.  These  different  varieties  have  been  shown  to  produce  beers  dif- 
fering not  only  in  coloring,  flavoring,  facility  of  separation  of  the  yeast, 
&c,  but  also  in  chemical  composition. 

In  a  recent  address  before  the  Society  of  Chemical  Industry  by  G.  H. 
Morris,1  a  resume  is  given  of  the  work  done  in  this  direction  by  Hansen 
and  others. 

Dr.  Morris  states  that  the  employment  of  the  pure  yeasts  is  coming 
very  largely  into  use  in  the  beer-drinking  countries  of  the  Continent, 
and  has  met  with  favor  from  some  of  the  most  noted  brewing  technol- 
ogists, such  as  Jacobson,  Aubry,  Miirz,  and  Lintner,  the  latter  of  whom 
sums  up  the  question  in  the  following  statements: 

(1)  By  contamination  with  so-called  wild  yeast  an  otherwise  normal  brewery  yeasl 

can  bo  rendered  incapable  of  producing  a  beer  of  good  flavor  and   with  good 

keeping  qualities. 
(•„')  A  contamination  with  wild  yeasts  may  be  produced  by  the  dnst  of  the  air  during 

summer  and  autumn,  by  the  malt,  or  other  sources. 
(:>)  By  employing  Hansen's  method  of  pure  cultivation  and  analysis  it  is  possible  to 

obtain  from  a  contaminated  yeast  a  good  brewery  yeast  in  a  state  of  polity. 

(4)  Yeast  cultivated  in  a  state  of  purity  possesses  in  a  marked  degree  the  properties 

of  the  original  yeast   before   contamination  as  far   as  concerns  the  degree  of 
alteration  of  the  flavor  and  keeping  qualities  of  tjie  bet  r. 

(5)  There  exisl   different  varieties  of  normal   bottom  yeast  (S. cerecis.),  each  with 

special  properties  which,  like   the  peculiarities  of  species,  are  maintained  con- 
stant. 

The  use  of  this  yeast  lias  not  yet  extended  to  England,  although  ex- 
periments on  an  industrial  scale  are  now  being  carried  on  tit  Burton- 
on-Trent  with' different  species  of  pare  yeast. 

The  chemical  characteristics  of  beer  made  from  the  different  species 
of  pure  yeast  have  been  investigated  by  Borgmann,'  who  analyzed  sam- 
ples of  beer  produced  from  two  species  of  pure  yeast,  each  cultivated 
from  a  single4  cell  and  the  beer  fermented  under  comparable  conditions. 
The  analysis  gave  the  following  results: 


Alcohol 

Extract 

Aafa  

Free  acid  (;>*  lactic) 

<  Hyoerol 

Phoaphoi  ic  :n  i«l 

Nitrogen 


•   prepared 

with— 

No.   1 

V.    J 

in  1UU 

Ml    lOO 

.  20 

.  lit 

.  104 

.  077.-, 

.071 

.07  Hi 

Prom  these  numbers,  which  arc  the  meansof  many  determinations,  the 

analyst  concludes  that  the  different  yeasts  produce  beers  which  differ 
in  chemical  composition.     Be  also  finds  that  the  proportion  of  alcohol 


1  .lorn.  Boo.  Chem.  Ind.,  1--?,  i».  113, 
i.  Anal.  Chem. 


274 


FOOD    AND    FOOD    ADULTERANTS. 


to  glycerol  is  different  from  that  formed  with  other  beers.     From  analy 
ses  of  other  beers  he  finds  that  the  proportion  is — 


Alcohol. 

Glycerol. 

1 

100 
100 

6.487 
4.14 

while  with  the  Carlsberg  pure  yeast  the  proportion  is — 


Alcohol. 

Glycerol. 

\'u      1       

100 
100 

2.  C3 

3.  24 

No.  2 

BELGIAN    BEERS. 

The  method  of  brewing  pursued  in  Belgium  would  seem  the  most 
unscientific  known,  still  the  Belgium  beers  are  largely  consumed  in 
Europe.  Xo  yeast  whatever  is  used,  but  the  wort  is  left  to  ferment  of 
itself,  as  it  were,  standing  in  the  vats  at  a  low  temperature,  until  fer- 
mentation is  provoked  by  germs  that  have  accidentally  fallen  into  it, 
or  which  may  have  found  their  way  in  during  the  process  of  manufact 
ure.  The  action  is  naturally  very  slow,  requiring  sometimes  several 
years  for  its  completion,  and  a  considerable  formation  of  acid  takes 
place,  which  is  a  predominant  constituent  in  this  class  of  beers. 

CLARIFYING,  STORING,  AM)  PRESERVING. 

The  treatment  of  malt  liquors  alter  the  processed'  fermentation  is 
complete  is  very  diverse,  according  to  the  kind  ofliquors  it  is  intended 
to  produce,  the  length  of  time  it  is  to  be  kept,  &c  The  problem  of 
clarifying  and  preserving  the  beer  is  very  simple  of  solution  if  it  has 
been  properly  and  carefully  brewed,  for  then  it  is  easily  cleared  and 
keeps  well;  but  where  tin'  reverse  is  the  case  it  is  necessary  to  make 
use  of  various  clarifying  and  preserving  agents,  and  here  comes  in  the 
delicate  question  of  the  proper  agents  to  use,  which  will  perform  this 

duty  and  still  introduce  no  objectionable  constituents  into  the  drink. 

The  discussion  of  this  question  comes  properly  under  the  head  of 
adulterations,  and  will   be  considered   later  on.     As  clarifying  agents 

may  be  mentioned  gelatine,  tannin,  Iceland  moss,  and  flaxseed, and  as 

mineral  coagulating  agents  phosphate  of  lime,  and  alum. 

Formerly  beer  was  Stored  in  casks  or  vats  in  cool  cellars  for  a  long 
period,  to  allow  it  to  age  or  ripen,  especially  in  (ierinany,  whence  came 
the  name  of  tl  Lager"  beer,  but  the  aim  of  the  brewer  at  the  present  day 
is  to  produce  an  article  lit  i\n-  the  market  in  as  short  a  time  as  possible 

and  thus  tarn  his  capita]  often  and  keep  step  with  the  rapid  pace  <f 
modem  business  industry,  SO  that  the  name  of  lager  beer  is  rather  a 
misnomer. 


MALT   LIQUORS.  275 

COMPOSITION  OF  MALT  LIQUORS. 

The  composition  of  malt  liquors  varies  greatly  according  to  the  mate- 
rials used,  the  method  of  brewing,  the  season,  and  the  use  for  which  it 
is  intended. 

Malt  liquors,  properly  so  called,  should  be  made  only  of  malted  bar- 
ley, hops,  yeast,  and  water,  but  the  use  of  other  materials  as  substi- 
tutes for  the  first  three  ingredients  has  extended  so  greatly  in  countries 
where  their  use  is  not  prohibited  that  it  is  difficult  to  define  what  a 
beer  really  is. 

Modern  beer  has  been  defined  as  a  "  fermented  saccharine  infusion 
to  which  some  wholesome  bitter  has  been  added." 

Its  chemical  composition  is  very  complex,  the  principal  constituents 
being  alcohol,  various  sugars  and  carbohydrates,  nitrogeuous  matter, 
carbonic,  acetic,  succinic,  lactic,  malic,  and  tannic  acids,  bitter  and  res- 
inous extractive  matter  from  the  hops,  glycerine,  and  various  mineral 
constituents,  consisting  mainly  of  phosphates  of  the  alkalies  and  alkali 
earths. 

VARIETIES. 

The  names  given  to  different  kinds  of  malt  liquors  relate  to  various 
attributes,  as  the  country  where  they  were  produced,  as  English,  Ger- 
man, Bavarian  beer,  &c,  or  to  the  peculiarities  in  the  method  of  brew- 
ing, &c.  Thus,  porter  is  simply  a  beer  of  high  percentage  of  alcohol, 
and  made  from  malt  dried  at  a  somewhat  high  temperature,  which 
gives  its  dark  color  ;  ale  is  a  pale  beer,  likewise  of  high  attenuation  and 
made  of  pale  malt,  with  more  hop  extract  than  porter.  Stout  has  [ess 
alcohol  and  more  extract  and  still  less  hops  than  porter.  These  terms 
are  used  chiefly  with  reference  to  English  malt  liquors.  The  terms 
used  for  German  beers,  such  as  Eriangcr,  Miinchener^  &c.,  are  for  the 
most  part  names  of  places  and  are  applied  to  beers  made  iu  imitation 
of  the  beers  originally  brewed  iu  those  cities.  Export  beer  is  beer  that 
is  specially  prepared  with  a  view  to  long-keeping  qualities. 

The  following  table  gives  some  recently  published  and  very  complete 
analyses  of  beers  made  by  C.  (iraham:1 

1  Jour.  Soc.  ('linn.  Iiul. 


276 


FOOD    AND    FOOD    ADULTERANT.".. 


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MALT    LIQUORS. 


277 


The  following  is  taken  from  tbe  report  of  the  Municipal  Laboratory 
Paris  for  1SS5,  and  gives  the  composition  of  the  principal  beers  sold  in 
Paris.1 

Analyses  of  bctv*  made  in  Municipal  Laboratory  of  Paris  in  1881. 


= 
- 
Q 

a 

►  O 

=  •_ 

9   o 

Grams  per  liter. 

Polariza- 
tion. 

No. 

o 

-" 
a 
■-( 
a 
a: 

d 

"C 

~ 
s 
P 

'c 

a 

'= 
= 
— 

3 

05 

r. 

C  j. 

Remarks. 

1 

2 

1.020 
1.020 

1.019 
1.021 
1   017 

6.1 
6.2 

C.  ° 

64.20 
65.  00 
ia  io 

12.50 
15.  00 
13. 17 
12.35 

13.  00 
11.02 
17.32 

11.16 
23.  92 
12.56 
15.83 
11.58 
10.01 
8  30 

34.10 
40.60 
28.20 
31.80 

3.04 
3.86 

2.28 
2.  28 



+15'  7G 
hiG=.  25 
+  5o.88 
+  7o.  38 
+14^.  50 
+  73.  50 
+17o.  48 
+153.34 
+23o.  52 
-  14.  I'n 
+18°.  05 
+15°.  17 
4-120.21 
+  tP.  27 
+14  .50 
+12  .  11 
+  11  ..".4 
+  7°.  74 

+20°.  68 
+  5^.  60 
+  130.12 

Good. 

4 

5 

5.  5       65.  70 
fi  9   !      Hi;.  20 



2.33 
2.39 
2.32 
2.32 
2.09 
2.93 
2.04 
1.58 

1.47 

.68 
1.47 
1.12 

1.96 
2.45 
2.45 

(i  .... 

7 

8.... 

9 

10 

1.022       5.0  1     75.90 
1.024       5.6       79.25 
1.027       G.  1       62.25 

1.  0.'!0       5.  8  J     98.  36 

1.019  5.2       65.53 

1.020  5.7       65.50 
1   017        «  5  i     SB.  79 

47. 1G 
32.91 
51.09 
36.43 



Contained  salicylic  acid. 
Good. 

11 

12 

1.64 
1.94 

_ 

13  ... 

14 

1.020 
1.  020 

4.  0        58.  42 
5.7       (V.\  4ii 





15  ... 

5.8 

.'::.  I-        14.29 



2.  70 

Contained  salicylic  acid. 

16 

1   013 

5.9 

59.  .".'.i 

60.  0.") 
48.  90 
78.  18 
58.71 
2  7    15 
64.49 

0  81 
9.79 
8.28 
16.54 
12.23 

2.90     1.21 
2.95      1.12 

Good 

17 

1.014 
1.019 

5.9 
5.3 
7.3 

4.7 
3.4 
3.8 

Is  .... 
19 

4.30 

2. !)() 
.95 

2.03 

1.04 
1.36 

.86 

•JO 

21 

22 

11  9L 

Good. 

General  averages  of  13")  Batnplea  of  beer,  analyzed  in  1^82 :  Alcohol,  4.25  per  cent,  by  volume  :  extract, 
52. oti  grams  per  liter. 

The  following,  taken  from  the  same  source,  is  interesting  as  showing 
an  average  of  the  composition  of  beers  manufactured  in  various  coun- 
tries.    It  is  taken  from  a  very  large  number  of  collated  analyses. 


Average  of  the  content  of  alcohol,  extract,   and   ash  in  various  betTS  for  export  and  prtS- 

ciration. 


Per  cent,  alcohol    by 
volume. 

Per  cent.  «  ctraot. 

P<  :  cent.  ash. 

Min. 

Max. 

Mean. 

Min. 

Max. 

Mean. 

Mill. 

Max. 

Mean. 

French  beers. 

Btrasbnrg 

Lillo 

1  .i 
J.  11 
::.  5 

5.0 

1.00 

5.8 
6.0 

4.7 
4.1 

4.0 

4  11 

4.0 

5.0 

3.90 
5.07 

0.30 

0.  35 

Tourtel,   Tarton- 
vUle.Vittel.Vezolise.Tou] 

0.19 

■ 

German  beers. 

6.90 

3.70 

7    I 
11.  3 

:..  D 

I 

Hanover,  Holstein,   Pom 

crania 

< 

Pocnments  ant  let  falsifications  des  matieres  aliraentalres,  el  tor  lee  iravau\  du 
[aboratoire  municipal,  deaxieme  raj. port,  Paris,  I  *  1 

UftWNo.  13  pt  3 u 


278  FOOD  AND  FOOD  ADULTERANTS. 

Average  of  the  contents  of  alcohol,  extract,  and  ash  in  various  beers,  fe. — Continued. 


.1  tutrian  beers. 

Vienna,  Moravia 

Bohemia 

English  beers. 

Air 

Porter 

Belgian  beers. 

Lanibick 

Faro    

Biere  d'orge  

T'.vtz.r 

blanches 

Bierea  di verses 


Per   cent,    alcohol   by 

volume. 

Min. 

Max. 

Mean. 

3.00 

4.  50 

3.5 

8.  29 

4.59 

3.6 

5.0 

8.5 

G.2 

4.0 

C.9 

6.4 

4.5 

7.7 

6.02 

2  5 

4.9 

4.15 

3.0 

4.9 

4.35 

2.7 

3.  2 

3.00 

2.2 

4.4 

3.5 

8.4 

5.80 

Per  cent,  extract. 


Min. 


5.00 
4.10 


4.8 
5.9 


2.07 
2.90 
2.70 
4.00 
3.  00 
3.10 


Max.       Mean. 


8.0 

;>.  9 


14.0 

7.4 


6.1 

4.7 


6.6 
6.5 


3.7 
4.2 
3.4 
4.4 
4.0 
5.5 


Per  cent.  ash. 


Min.        Max 


0.18 
0.17 


0.30 
0.29 
0.  29 


0.28 
0.28 


0.35 


Mean. 


0.  20 

0.  20 


0.32 


COMPOSITION  OF  AMERICAN  BEER. 

But  very  little  work  has  been  done  on  American  beers ;  they  seem  to 
have  shared  with  other  dietary  articles  the  general  indifference  of  the 
American  public  to  the  composition  of  their  food  and  drink. 

A  very  extensive  series  of  analyses  was  made  in  the  State  of  New 
York  in  1885,  under  the  authority  of  the  State  Board  of  Health,  by  Dr. 
P.  B.  Englehardt,  and  outside  of  this  I  have  been  able  to  tind  very  few 
published  analyses  of  American  beers. 

Dr.  Englebardt's  analyses  were  made  upon  a  very  large  number  of 
samples,  470  in  all,  which  were  collected  from  all  over  the  State,  and 
were  intended  to  famish  a  good  average  representation  of  the  beer  re- 
tailed in  the  State.  The  samples  included  various  kinds  of  malt  liquor 
porters,  ales,  and  a  weak  beer  sold  under  the  name  of  weiss  beer.  Tn- 
fortunately  no  arrangement  of  the  analyses  was  made  with  a  view  to 
showing  the  composition  of  various  kinds,  as  the  examination  was  made 
principally  with  reference  to  the  adulteration,  bo  all  varieties  are  tabu- 
lated together.    The  following  averages  I  have  had  compiled  from  his 

table  by  the  Statistical  Division  of  this  Department,  only  excepting  a. 
tew  samples  which  lie  lias  indicated  as  being  imported: 

Areragt  composition  of  American  malt  liquors,  as  shown  by  analyses  made  for  New  Fork 
State  Board  of  Health  by  /■'.  /•:.  Englehardt,  Ph.  I>. 


Kind. 

Specific 
gravity, 

Alcohol 
by  weight 

Extract. 

Par .-,  „/ 
0.003 

A>h. 

/'.  ;•  ,;  ,<t. 

.807 

Phosphoric 
sold. 

r,r  cent 
0064 

.  0942 
,040] 

i   172  lample 

\i.    199  samples  

Cm  in.    70  iamt>l< 

\v.  i        -  lamplea  ...  . 

1 

1.013 

1   in:, 
1  000 

/•*  ;•  •'.  ill 

\.  622 

MALT    LIQUORS. 


279 


The  maximum  and  minimum  content  of  alcohol,  extract,  and  ash  in 
the  same  samples  is  as  follows  : 


Kind. 

Maximum. 

Minimum. 

Alcohol         r-vtripf 
by  weight.      ^xtract- 

Ash. 

Alcohol  by 
weight. 

Extract. 

Ash. 

Lager  

Ale 

Porter 

Weiss 

I'er  cent. 

7.  061 

8.  994 
6.695 
3.179 

Per  cent. 

9.  047 

9  501 

11.783 

4.143 

Per  cent. 
.412 
.552 
.557 
.468 

Per  cent. 

.677 
2.410 
1.671 

.  75a 

Per  cent. 
3.655 
2.  703 
2.843 
1.277 

Percent 

.172 
.  197 
.170 
.069 

These  analyses  show  great  lack  of  uniformity  of  composition  in  the  dif- 
ferent varieties  of  malt  liquor,  but  it  should  be  remembered  that  the 
samples  were  collected  with  a  view  to  ascertaining  the  extent  of  adulter- 
ation, and  many  samples  were  found  to  be  sophisticated  in  one  way  or 
another.  Especially  in  the  case  of  the  content  of  ash  the  average  of 
these  samples  does  not  give  the  average  composition  of  American  beers, 
for  many  of  these  ashes  were  found  to  consist  principally  of  salt. 

Following  is  the  average  of  nineteen  analyses  made  by  the  same 
chemist  for  the  Xew  York  Board  of  Health  in  1SS2  : 


Specific  gravity 1.0162 


Alcohol  by  weight 

Extractive  matter 

Sugar  

Free  acid  calculated  as  lactic. 

Asl. 

Phosphoric  acid 


2.78 
6.047 
1.521 
.  189 
.305 
.105 


The  following  analyses  of  four  samples  of  beer  sold  in  Indianapolis, 
Ind.,  were  made  by  Mr.  .1.  X.  Unity  :  1 


► 

■— 

•-  - 

c 
a 

= 

- 

3  ^ 

-   r. 

"o 

i 

3 

i. 
- 

- 
CO 

H 

M 

a 

— 

-_  -  a 

- 

< 

Milwaukee 

1.0174 

7.  812 

1.895 

.  i:,!i 

Lieber's  . 

1.0229 

B.  120 

2  644 

.018 

.  202 

.  2*  l 

Ifans'a  

1.0180 

4.  080 

.  118 

.309 

Schmidt's    

A\  fil 

1.IU72 

5.816 

8.440 

.014 

.074 

L0189 

6.  361 

3.  no 

2.719 

.018 

.481 

.  207 

0.341 

The  analyst  docs  not  state  whether  the  percentage  of  alcohol  is  by 
weight  or  volume,  but  on  account  of  its  being  bo  high,  presumably  it  is 

the  latter. 


An;il\  st.  Vol.  7.  p,  22. 


280 


FOOD    AND    FOOD    ADULTERANTS. 


Analyses  made  in  1873  of  New    York  heart  for  the  "Moderation  Society"  by  Professor 

Doremus.1 


1.0280 
1.0315 
1.0175 
1.0275 

1.0330 

1.0210 

1.  0250 

1.0180 


1.0150 
1.  0125 
1.0155 

1.0120 
1.0150 

1.0150 


l'r.rt.    Pr.ct. 

4.00  8.5215 

8.  4580 

4.  60  0.  557d 

'_'  BO  8.3410 

3.40   

4.  GO  6.8280 
2.50  (i.  9740 
2.80  6.8600 


3.10  5.1840 

5.20  5.4660 

4.30  6.  ('400 

5.20  5  0740 

4.60  6.4)6) 

4.60  6.3  680 


Peret.    Peret 


87.  40 

89.50 

BR  80 

86.  60 
88.50 

90.40 
90.  30 


Peret 

7.  1605!0. 8750 
7.0695  0.8750 

5.  4080  0.  7000 
7.35300.  8125 

8.  9035  0.  6:S00 
5.  71700.6375 
5.85650.  liti"") 
5.  6705  0.  6375 


Peret 
ii.  2970 
i).  3425 
0.  3680 


o     - 

- 

/'.  ret 
0.  1890 

0.  1710 
0.0810 
0.2675  0.  1080 
0.3740  0.0900 
0.  33S5  0.  1350 
0.2905  0.  1620 
0.4620    0.1625 


91.60  4.0960  1.6120  0,2500  0.2250 

89.20  4.1940  0.7870  0.2590  0.2250 

89.60  4.6870  0.8400  0.2410  0.27OO 

89.  60  3.  7620  0.  7700  0.  2720  0  2700 

88.80  5.6680  0.4550  0.2100  0.1620 

89.20  4.7000  0.8570  0.2950  0.3150 


Phosphoric 

acid. 


/'.  /■  .-,  „/. 
0.  1300 

0.  1010 

0.  177:. 
0.  0575 
u  12O0 
0.  1875 
0,  0875 
0.  0625 


Phos.     Malt- 
acid.        086. 


0.  1000 
0.  ldOO 
0.  1120 
0.1170 
0.0850 
0. 1200 


0.  5470 
0.3120 

0.  2040 
0.7540 
0.  6890 
0.  0950 


Sugar. 


Per  c,  ,,t 
2.2105 
2.203  4 
1.2285 

2.  7826 

3.  0250 
2.  6472 
0.  9726 
1.0338 

Dex-       Dex- 
trose,    trine. 


0.  5090      2.  6260 
1.1220      2.3010 


1.0  580 
0.3910 
0.  8450 

0.  2060 


2.6980 

1.9670 
3.  5760 
2.  3750 


53  -g  *a 

~  -z   ~ 

—  z  z 


None. 
None, 
None. 

Nunc 
None. 

None. 
None. 
None. 


None. 
None. 
None. 
None. 
None. 

Nolle. 


Analyses  made  by  Professor  Englehardt  for  same  society. 


> 
— 

o  -• 

o 

ractive  or 

d  matter. 

5 

« 
-.1 

P 

© 

09 

'o 

= 

a 

"o 

S3 

Ash. 

h 

o    . 

=  «-  u 

5-o  a 

j2 

; 

-  -  3 

1 

< 

M  - 

£ 

a 

O 

<4 

-  z  z 

< 

Percent. 

/'.  /■  r,  nl. 

1.0145 

4.25 

5.  750 

90.  00 

1.  120 

2.745 

0.  599 

0.153 

0.302 

0.093 

None. 

1.0150 

3.70 

5.  670 

90.  60 

1.  426 

2,680 

0.  677 

o.  174 

o.  279 

o.  107 

None. 

1.1)156 

3.  70 

5.77o 

90.50 

1.590 

2.510 

0.  706 

0.  150 

o.  8C9 

0.107 

None. 

1.0134 

i.  25 

5.350 

90.  30 

1.285 

2.  563 

0.819 

0.212 

0.319 

0.318 

None. 

1.0197 

3.  5" 

0.  17o 

89.  90 

1.  134 

3.  159 

o.  869 

0.  150 

0.321 

0.  076 

None. 

1.0187 

3.  70 

c.  162 

89.  70 

1.563 

3.  303 

0.760 

o.  202 

0.311 

0.  07S 

None. 

1.0120 

4.10 

1.297 

90.  (iO 

0.913 

2.  037 

0.62  4 

0.  150 

0.  321 

0  076 

None. 

1.0175 

4.  30 

89.  00 

1.485 

3.  141 

0.  657 

o.  12.) 

0.337 

o.  ('97 

Nona 

:.()I74 

4.  20 

fc'.l  40 

1.  lis 

3.004 

0.  S10 

0.212 

0.330 

0.  098 

None. 

1.0162 

4.  25 

6.209 

1    185 

0.700 

0  212 

0.  352 

0.  098 

None. 

The  tables  furnished  above  constitute  about  all  the  analyses  of 
American  beer  I  have  been  able  to  find  in  the  literature  I  have  access 
to.      Probably  more   have  been  published  in  the  trade   journals. 


A\  \l.vsi;s  OF  BEERS  liV  THE 


UNITED  STATES  DEPARTMENT  OF  AGRI- 
CULTURE. 


The  analyses  made  by  this  Department  comprise 3 3  samples,  this  be- 
ing about  all  the  different  brands  and  varieties  of  beers  of  domestic 
manufacture  obtainable  in  Washington.    The  investigation  was  made 

principally  with   a  view  to   ascertain    the    extent    and    nature  of  their 

adulteration,  if  any,  and  especially  the  use  of  antiseptic  and  preserva- 
tive agents.    Asa  basis   for  determining  adulteration,  however,  it  is 

necessary  to  know  the  norm  ii  or  average  C  imposition,  so  a  fairly  com- 

1  \.».  Analyst,  a>pri]  i 


MALT    LIQUORS.  281 

plete  analysis  of  all  samples  examined  has  been  made.  The  intention 
of  the  investigation  was  not  so  much  to  make  a  very  extensive  series 
of  analyses  as  to  establish  definite  methods  of  analysis  for  the  guidance 
of  analysts  of  state  boards  of  health  or  similar  bodies,  whose  pro- 
vince it  is  more  especially  to  investigate  the  extent  of  adulteration  pre- 
vailing in  their  States  by  the  examination  of  large  numbers  of  samples. 

SAMPLES. 

The  malt  liquors  used  as  samples  were  all  purchased  in  Washington, 
D.  C,  and  included  the  various  popular  brands  mile  in  Milwaukee, 
Cincinnati,  Philadelphia,  New  York,  &c,  which  are  sold  all  over  the 
country,  as  well  as  the  product  of  the  few  local  brewers.  Some  were 
obtained  from  wholesale  dealers,  but  the  majority  were  purchased  in 
retail  saloons  and  groceries,  without  statement  of  the  purpose  for  which 
they  were  intended.     All  the  draft  beers  were  obtained  in  this  way. 

A  few  English  and  German  beers  and  ales  were  analyzed  for  com 
pari  son. 


282 


FOOD    AND    FOOD    ADULTERANTS. 


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MALT    LIQUORS.  283 

METHODS   OF   ANALYSIS. 

In  the  work  on  malt  liquors  au  endeavor  has  been  made  to  simplify 
the  analyses  as  much  as  possible,  aud  various  methods  have  been  tried 
with  this  end  in  view.  The  various  processes  given  are  believed  to  be 
the  best  possible  for  combining  rapidity  of  execution  with  sufficient  ac- 
curacy of  results. 

The  necessary  determinations  may  be  conveuieutly  divided  into  two 
classes  : 

1.  The  analysis  of  the  sample  proper,  comprising  determination  of 
the  density,  alcohol,  extract  or  total  solids,  original  gravity,  saccharine 
matter,  albuminoids, free  acid  (fixed),  free  acid  (volatile), ash,  glycerine, 
phosphoric  acid,  and  carbonic  acid. 

2.  The  processes  for  the  detection  of  adulteration,  comprising  a  search 
for  substitutes  for  malt,  substitutes  for  hops,  preserving  agents  (sali- 
cylic acid,  borax,  sulphites),  aud  mineral  additions. 

ALCOHOL. 

The  estimation  of  alcohol  in  beers  aud  wines  is  generally  made  in 
one  of  two  ways,  either  by  direct  distillation  and  determining  the 
alcohol  in  the  distillate,  or,  indirectly,  by  evaporating  the  alcohol  from 
a  sample  and  obtaining  the  per  cent,  from  the  difference  in  specific 
gravity  of  the  sample  before  and  after  the  alcohol  has  been  driven  off. 
Authorities  differ  as  to  the  accuracy  of  the  indirect  method,  some  even 
holding  it  to  give  better  results  than  the  direct  estimation.  It  is  gen- 
erally recommended  to  use  both  method-!,  as  the  one  gives  a  check 
over  the  other,  and  it  is  very  easy  to  carry  bDth  on  together,  as  the 
same  sample  whitm  is  used  for  the  distillation  can  be  used  for  the  de- 
termination of  the  density  of  the  de-alcoholized  solution,  provided  no 
tannin  is  used.  I  much  prefer  the  distillation  method,  and  have  adopted 
the  results  by  it  in  the  tables. 

I  have  almost  invariably  found  that  during  the  distillation  a  precip- 
itation of  flocculent  albuminous  matter  takes  place  in  the  flask,  evi- 
dentlybodies  which  are  rendered  insoluble,  either  by  the  evaporation  of 
the  alcohol  or  aeetie  acid,  or  by  the  heating  of  the  solution,  ami  it  would 
seem  obvious  that  this  separation  of  solids  from  the  solution  would 
vitiate  more  or  less  the  results  by  the  indirect  method. 

For  the  distillation  method  lOOcc.  of  the  sample,  freed  from  carbonic 
acid  by  shaking,  are  measured  out,  rinsed  into  a  flask  with  about  .~>l>cc. 
water,  the  hitter  connected  with  a  Liebig's  condenser,  and  lOOcC.  dis- 
tilled off.  The  sample  and  distillate  should  be  measured  at  the  same 
temperature.  The  specific  gravity  of  the  distillate  is  then  obtained 
by  me. ms  of  an  accurately  tared  piCQOUieter,  preferably  one  carrying  a 
thermometer,  SO  that  the  weight  may  be  taken  at  exactly  15.5  x  0.  The 
pel  cent,  of  alcohol  in  the  distillate  is  then  obtained  by  reference  t<>  a 
table  giving  the  per   cent .  of  alcohol    in    solutions  of  different    specific 


284  FOOD  AND  FOOD  ADULTERANTS. 

gravities,  of  which  tables  Ilehner's  are  the  best  in  use.  This  per  cent, 
multiplied  by  the  specific  gravity  of  the  distillate,  and  the  result  di- 
vided by  the  specific  gravity  of  the  original  sample,  gives  the  per  ceut. 
of  alcohol  by  weight  contained  in  the  latter.  The  accuracy  of  the  oper- 
ation is  increased  by  weighing  the  sample  taken,  and  also  the  distillate. 
Then  the  weight  of  th  J  distillate  multiplied  by  the  per  cent,  of  alcohol 
corresponding  to  its  specific  gravity  as  found  hi  the  table,  and  the  re- 
sult divided  by  the  weight  of  the  sample  taken,  gives  the  per  cent,  of 
alcohol  by  weight  contained  in  the  butter. 

For  the  indirect  method  it  is  necessary  to  estimate  accurately  the 
specific  gravity  of  the  original  beer,  thoroughly  freed  of  carbonic  acid 
by  shaking  and  standing;  then  lOOcc.  or  any  convenient  quantity  is 
measured  out,  evaporated  to  half  its  bulk,  cooled,  and  made  up  to  its 
original  volume  with  water,  taking  care  to  have  the  solution  at  the  same 
temperature  as  the  sample  when  first  measure. 1.  The  specific  gravity 
of  the  de  alcoholized  liquor  is  taken.  Then  the  specific  gravity  of  the 
original  sample  divided  by  the  specific  gravity  of  the  de-alcoholized 
solution  gives  the  specific  gravity  of  the  alcohol  evaporated,  from  which 
figure  the  per  cent,  of  alcohol  is  ascertained  by  reference  to  the  table. 
The  same  sample  which  is  used  for  distilling  can  be  very  conveniently 
used  for  this  determination  as  well. 


MALT    LIQUORS. 


285 


Hehner's  alcohol  table. 


>6 

25 

I! 

©8 

o  o 

H 

©5 

—    w 

of 

©    >3 

>5 

If 

>> 

,©. 

Ii 

C  © 

©^ 

-  _ 
z  -■ 

©  >i 

— £ 

& 
I'd- 

>> 

li 

©  © 
—  > 

Specific  gray. 

ity  at  15.5o  C. 

©*| 
1il 

58 

©a 

0  0 

< 

<l 

W  "" 

< 

< 

< 

< 

•4 

5 

Per  ct. 

Per  ct. 

1.0000 

0.00 

0.00 

Per  ct. 

Ter  ct. 

Per  ct. 

Per  ct. 

Per  ct. 

Per  ct. 

0.  9999 

0.05 

0.07 

0.  9929 

4.  00 

5.08 

0.  9859 

8.71 

10.82 

0. 9789 

14.00 

17.  20 

8 

0.11 

0.13 

8 

4.12 

5.16 

8 

8.79 

10.91 

8 

14.09 

17.37 

7 

0.  10 

0.20 

7 

4.19 

5.24 

7 

8  86 

11.00 

7 

14.18 

17.48 

G 

0.21 

0.26 

6 

4.  25 

5.32 

6 

8.93 

11.08 

6 

14.27 

1  7.  59 

5 

0.  26 

0.33 

5 

4.31 

5.39 

5 

9.  oo 

11.17 

5 

14.  30 

17  70 

4 

ii.  32 

0.40 

4 

4.37 

5.47 

4 

9.07 

11.26 

4 

14.  45 

17.81 

3 

0.37 

0.40 

3 

4.44 

5.55 

3 

9.14 

11.35 

3 

14.  55 

17.92 

2 

0  42 

0.53 

2 

4.50 

5.  63 

2 

9.21 

11.44 

2 

14.01 

18,  03 

1 

(1.47 

0.60 

1 

1.56 

5.71 

1 

9.  29 

1 1.  52 

1 

11.73 

18.  14 

0 

0.  53 

0.66  1 

0 

4.62 

5.78 

0 

9.3G 

11.61 

0 

14.82 

18.  23 

0.  9989 

0.  58 

0.73 

0.9919 

4.69 

5.  83 

0.9319 

9.43 

11.70 

0.  9779 

14.91 

18  36 

8 

0.  63 

0.79 

8 

4.  75 

5.94 

- 

9.50 

11.79 

8 

15.00 

1  8.  48 

7 

(i.  os 

0.86 

7 

4.81 

6.  02 

7 

9.57 

11.87 

7 

15.  IK 

18.58 

6 

0.74 

0.9:5 

6 

4  87 

6.10 

6 

9.  61 

11.96 

6 

15.17 

IH   68 

5 

0.  79 

0.  99 

5 

4.94 

6.17 

5 

9.71 

12.  05 

5 

15.25 

18.78 

4 

0.84 

1.00 

4 

5.00 

6.21 

4 

9.79 

12.  13 

4 

15.33 

18.88 

3 

0.8!) 

1.  13 

3 

5.06 

6.  32 

3 

9.86 

12.  22 

3 

15.42 

18.98 

2 

0.95 

1.  19 

2 

5.  1 1 

0.40 

2 

9.93 

12.  31 

2 

15.50 

19.08 

1 

1.00 

1.26 

1 

5.19 

6  48 

1 

10.00 

12. 40 

1 

15.  58 

19.18 

0 

LOG 

1.34 

o 

6.  55 

0 

10.08 

12.49 

0 

15.  67 

19.28 

0.  9979 

1.12 

1.  12 

0.  9909 

5.  31 

6.63 

0.  9839 

10.  15 

12.  58 

0. 9709 

15.73 

19.39 

8 

1.19 

1.49 

8 

5.  37 

0.71 

8 

10.23 

12.68 

8 

15.83 

19.49 

7 

1.25 

1.57 

7 

5.44 

6.78 

7 

10.31 

12.  77 

7 

15.92 

19.59 

6 

1.31 

1 .  65 

6 

r,.  50 

6.86 

6 

10.  38 

12.87 

6 

10  00 

19.  08 

5 

1.37 

1.73 

5 

:».  56 

6.91 

5 

10.46 

12.96 

5 

16.08 

19.78 

4 

1.44 

1.81 

4 

5.62 

7.01 

4 

10.51 

13.  05 

4 

10.  15 

19.87 

3 

1.50 

1.88 

3 

5.69 

7.09 

3 

10.62 

13.  15 

3 

16.  23 

19.96 

2 

1.56 

1.96 

2 

5.75 

7.17 

2 

10.  G9 

13.24 

2 

16.31 

20.  06 

1 

1 .  62 

2.01 

1 

5.81 

7.  25 

1 

10.77 

13.31 

1 

16.38 

20.  15 

0 

1.69 

2.12 

0 

5  -: 

7.32 

0 

10.85 

13.  43 

0 

10.46 

20.  24 

0.  9989 

1.75 

2.20 

0.  9899 

5.  94 

7.40 

0.  9829 

10.92 

13.  52 

0. 9755 

10.  85 

20.71 

8 

1.81 

2.27 

8 

6.00 

7.48 

8 

11.00 

13.02 

0.  9750 

17.25 

21.  19 

7 

1.87 

'2.  35 

7 

6.07 

7.  57 

7 

11.08 

13.71 

0.  9745 

17.07 

21.09 

G 

1.94 

2.  43 

6 

(i.  1  1 

7.  66 

G 

11.15 

13.81 

0.9740 

18  08 

22.  18 

5 

2.  oo 

2  51 

r} 

8.21 

7.74 

5 

1 1 .  23 

13.90 

0.  97;;.". 

18  46 

22.(11 

4 

2.  00 

'2  58 

4 

6.  28 

7.83 

4 

11.31 

13.  99 

0.9730 

18.  33 

23.  10 

3 

2.  11 

2.  62 

3 

6.  36 

7.  92 

3 

11.38 

14.09 

0. 9725 

19.25 

23.  58 

2 

2.  17 

2.72 

2 

G.  43 

8.01 

2 

11.46 

14.  18 

0.  9720 

19.67 

24.  08 

1 

2.  7!) 

1 

(i  .Mi 

8.10 

1 

11.54 

14.27 

0.9715 

20.08 

24.  M 

0 

•_•  28 

2.  Bfl 

0 

8  57 

8.18 

0 

11.62 

14.37 

0.  9710 

20.  56 

25.  o7 

0.  9039 

2.  33 

2.93 

0.  9889 

6.64 

0.9819 

11.  09 

14.  40 

8 

2.  39 

3.00 

8 

6.71 

- 

11.77 

14.56 

7 

2.  4  4 

8.  07 

7 

8  78 

-   15 

7 

11.85 

14.63 

8 

2.  50 

::.  ii 

0 

8.54 

G 

11.92 

11.71 

2.  56 

8.21 

R 

6.  93 

8.03 

5 

12.00 

14.84 

4' 

2.61 

3.  28 

4 

7.00 

-  72 

1 

12.  OS 

14.93 

8 

2.  67 

3.  35 

3 

7.07 

:: 

12.  15 

15.02 

2 

2.  72 

3.42 

2 

7.  13 

-   Sii 

2 

12.23 

15.  12 

1 

2  7fl 

:i.  19 

1 

7  80 

1 

12.31 

15.21 

0 

3.  55 

0 

7,7 

D  04 

0 

0.9940 

:>,  62 

9.  13 

12   16 

15  m 

8 

2.94 

3.  66 

8 

7.40 

9.21 

12  54 

15     1!' 

7 

3.  oil 

3.  70 

7 

7    17 

9.  29 

7 

12.62 

8 

::.  nt; 

8.  83 

8 

7  :■:; 

9.  37 

8 

5 

B  12 

:;.  DO 

E 

7   60 

D  19 

E 

12  77 

15.77 

4 

:t.  18 

4 

7  67 

' 

8 

8.24 

4.  06 

3 

7.73 

:: 

2 

■1  12 

2 

B.  70 

2 

16.05 

1 

3  35 

t.  2u 

1 

:  -: 

1 

10.  IS 

8 

:*.  41 

4.  27 

0 

0 

0.  9939 

B.  17 

8 

:i.  53 

l   12 

- 

i  ;    11 

16   i 

7 

::  ,v.i 

I  19 

7 

B  n 

10.  12 

7 

8 

8.21 

10.21 

8 

I  ;  16 

10  61 

:. 

:t.  71 

:. 

4 

3.  70 

4.71 

4 

10   3- 

i 

:i 

:i.  82 

8 

10.  17 

3 

1 

1    -• 

2 

2 

l  ;  77 

1 

l 

|0  65 

1 

0 

4   mi 

0 

" 

17,  17 

286 


FOOD    AND    FOOD    ADULTERANTS. 


EXTRACT    OR   TOTAL    SOLIDS. 

This  can  also  be  obtained  either  directly,  by  weighing  or  measuring 
a  sample  iuto  an  open  dish,  driving  off  the  moisture  at  100°  C.  until  a 
constant  weight  is  obtained,  or  indirectly,  by  calculation  from  the  spe- 
cific gravity  of  the  de-alcoholized  solution.  For  the  direct  estimation 
a  small  quantity  should  be  weighed  out;  10  grams  is  quite  sufficient, 
and  5  grama  gives  still  better  results.  This  is  allowed  to  run  out  into 
a  thin  film  on  the  bottom  of  a  shallow  dish  having  an  area  of  several 
square  inches.  In  this  shape  it  is  very  readily  dried  to  a  constant  weight 
at  100°  C,  while  if  a  larger  quantity  is  taken  this  becomes  quite  diffi- 
cult, and  it  is  necessary  to  use  a  higher  temperature.1 

In  case  the  indirect  method  is  used  the  per  cent,  of  extract  may  be 
obtained  from  one  of  the  various  tables  in  use  or  by  dividing  the  differ- 
ence between  the  specific  gravity  and  1.0, M  by  fcho  factor  3.86.  The 
result  obtained  is  the  number  of  grams  of  solid  matter  in  LOOcc.  of  the 
beer,  and  must  be  divided  by  the  specific  gravity  of  the  original  beer  to 
get  the  exact  per  cent. 

ORIGINAL   GRAVITY. 


The  "original  gravity"  of  beer  is  the  specific  gravity  of  the  wort 
from  which  it  was  made,  before  fermentation.  This  is  ascertained  by 
computation  from  data  given  by  the  alcoholic  content  and  tin4  malt  ex- 
tract contained  in  the  de-alcoholized  liquid.  The  specific  gravity  of 
the  alcoholic  distillate  (or  the  specific  gravity  of  the  alcohol  evapo- 
rated, if  the  indirect  method  is  used)  when  subtracted  from  1.000  gives 
a  number  called  the  "spirit  indication."  The  degrees  of  gravity  lost 
are  then  ascertained  by  reference  to  the  tablegiven  below.  The  degrees 
found  are  added  to  the  specific  gravity  of  the  de-alcoholized  beer,  and 
the  Dumber  thus  obtained  is  the  original  gravity. 

The  following  table  was  calculated  by  Graham,  Hofmann,  and  Red 
wood  from  actual  experiments  on  malt  worts  fermented  under  normal 
conditions: 


'The  following  duplicate  determinations  show  wry  satisfactory  agreement  in  the 
results  obtained  by  using  a  small  quantity  for  drying : 


4.  •_'.". 

4.  h; 

X...  1817. 

1  

5  10 

I.  87 



MALT    LIQUORS. 


287 


Decrees  of 

spirit 

.0 

.1 

.2 

.3 

.4 

.5 

.6 

.7 

.8 

.9 

indication. 

0 

.3 

.6 

.9 

1.2 

1.5 

1.8 

2.1 

2.4 

2.7 

1 

3.0 

3.3 

3.7 

4.1 

4.4 

4.8 

5.1 

5.5 

5.9 

6.2 

2 

6.6 

7.0 

7.4 

7.8 

8.2 

8.6 

9.0 

9.4 

9.8 

10.2 

3 

10.7 

11.1 

11.5 

12.0 

12.4 

12.9 

13.3 

13.8 

11.2 

14.7 

4 

15.1 

15.  5 

16.0 

16.4 

16.8 

17.3 

17.7 

18.2 

18.6 

19.1 

5 

19.5 

19.9 

20.4 

20.9 

21.3 

21.8 

22.  2 

22.7 

23.  1 

23.6 

G 

24.1 

24.6 

25.0 

25.  5 

26.0 

26.4 

26.9 

27.4 

27.8 

28.3 

7 

28.8 

29.2 

29.7 

30.2 

30.7 

31.2 

31.7 

32.2 

32.  7 

33.2 

8 

33.7 

34.3 

34.8 

35.4 

35.9 

36.5 

37.0 

37.5 

38.0 

38.6 

9 

39.1 

39.7 

40.2 

40.7 

41.2 

41.7 

42.2 

42.7 

43.2 

43.7 

10 

44.2 

44.7 

45.1 

45.6 

46.0 

46.5 

47.0 

47.5 

4s.  0 

48.5 

11 

49.0 

49.6 

50.1 

50.6 

51.2 

51.7 

52.  2 

52.  7 

53.  3 

53.8 

12 

54.3 

54.9 

55.4 

55.9 

56.4 

56.9 

57.  4 

57.  it 

58.4 

58.9 

13 

59.4 

CO.  0 

6(i.5 

61.1 

61.6 

62.2 

62.7 

63.3 

63.  8 

64.3 

14 

64.8 

65.4 

65.  9 

66.5 

67.1 

67.6 

68.2 

68  7 

69.  3 

60.9 

15 

70.5 

71.1 

71.7 

72. :: 

72.9 

73.5 

74.1 

74.4 

11 

75.9 

A  content  of  acetic  acid  above  0.1  per  cent,  somewhat  vitiates  the  re- 
sults given  by  the  table,  and  a  correction  is  necessary.  The  manner  of 
making  this  correction  may  be  ascertained  by  consulting  Allen,1  or 
any  of  the  standard  works,  which  give  also  tables  for  the  calculation  of 
the  actual  weight  of  malt  used  in  the  wort. 

Below  is  given  a  table  showing  the  results  obtained  from  the  samples 
analyzed,  by  the  direct  and  indirect  methods : 

Comparison  of  direct  and  indirect  methods  of  estimating  alcohol  and  extract  in  malt  liquors. 


Serial  No. 


•_  — 

-    r 


H 


W 


S, ►=  o H  ►  5  fi 

-L  «  ~  .2    tt  -.  o  .- 

Z  -  >■  -  '"  ~  >.  - 
z  bco~  z  ;l" 


4800. 
4MJ1  . 
4802. 
4803. 
4804. 

4806. 
4807. 
4808. 
4810. 
4811. 
1812. 

4814. 
1815 
1816 
4817. 

4818. 
4819. 

1821 

1826. 

1842 

4*13. 
1844. 


Per  ct. 

4.28 
4.42 

4.18 
5.53 
4.  4o 
4.29 
4.35 
4.  52 
3.81 
4.36 
4.211 
4.  63 
4.71 
4.30 

5.66 
6.13 
5.30 

i  16 


Per  ct. 
4.33 


4.51 
3.  96 
5.  39 

4.08 
4.08 

4. .'!!) 
::.  67 
4.08 

3.  SMI 

4.  33 
4.57 
3.90 


3.90 
4.  33 

5  77 

5.07 

l  20 
4.76 

4.  H 

I    II 


Per  ct. 
4.18 
5.40 
5.71 
5.05 

4.  55 

6.  1 5 

5.  22 
5.09 
5.94 

7.  05 
4.  63 
:>.  1 8 
5.86 
4.91 
4.83 
5.62 
4.64 

3.46 
4.42 


Per  el 

4.56 
6.03 
ti.  44 

5.03 
6.44 
5.  67 
5.  54 

6.64 

5.29 
5.  57 

.-,.  62 
5.39 

"6.36 

4.17 
4.90 

i  54 


1. 0505 
1.  0573 
1.0607 

1. 0628 
1.  0590 
1.  0549 
1.0549 
1.  0609 
1.0601 
1.0539 
1.  0545 
1.0607 
1.0585 
1.0538 

i'o-,77 
L.0650 
1.0647 

1.0728 
1.0^81 


1.  0506 


1.  0596 
1.0516 
1.0616 
1.0562 
1.0631 
1.0507 
1.0594 
1.0584 
1.0516 
1  0513 
1 . 0576 

1.0506 

1.0616 
1.0611 

1.0517 
1.0741 

1.0491 


.->  9  4   1  0000 


1  Commeicial  Organic  Analysis,  2d  <-.lit..  Vol.  1. 


288  FOOD    AND    FOOD    ADULTERANTS. 

SACCHARINE   MATTER. 

The  saccharine  matter  in  beer  consists  principally  of  maltose  and 
dextrin,  with  probably  a  small  proportion  of  dextrose.  The  greater 
part  of  the  entire  extract  is  composed  of  these  different  carbohydrates. 
The  proportion  of  maltose  to  dextrin  is  of  considerable  importance  in 
judging  of  the  quality  of  a  beer.  The  dextrin  contributes  to  the  "  full- 
ness "(vollmundigkeit)  of  the  taste,  and  a  larger  proportion  of  dextrin 
to  extract  makes  a  beer  of  good  ''body."  The  method  of  brewing  is  said 
to  have  an  important  influence  upon  the  relative  proportions  of  maltose 
and  dextrin.  The  determination  of  the  percentages  of  these  sugars 
is,  therefore,  quite  an  important  one  as  showing  the  nature  and  quality 
of  the  sample,  though  not  of  much  utility  in  detecting  adulterations. 
The  usual  method  is  to  estimate  the  maltose  by  Fehling's  solution,  and 
the  dextrin,  if  it  is  reported  at  all,  is  obtained  by  difference  from  the 
total  solids.  So  little  is  known  of  the  saccharine  bodies  already  existing 
in  the  grain  and  of  the  products  of  the  conversion  of  starch  into  sugars, 
that  their  separate  estimation  is  rather  unsatisfactory.1  The  dextrin  may 
be  determined  directly  by  precipitating  with  alcohol,  washing  and  weigh- 
ing. The  results  are  sulliciently  accurate  for  commercial  purposes,  ac- 
cording to  J.  West  Knights,2  who  employed  it  upon  worts. 

Graham  estimates  the  maltose  and  dextrin  in  beer  worts  by  the  use 
of  Fehling's  solution  before  and  after  Inversion.3  The  cupric  oxide  re- 
ducing power  is  determined  gravimetrically,  lOcc.  are  measured  out  and 
diluted  to  lOOcc. ;  20CC.  of  this  solution  are  used  to  30cc.  Fehling's  solu- 
tion. The  weight  of  CuO  obtained,  multiplied  by  0.7314  gives  the 
amount  of  maltese  in  the  quantity  of  diluted  liquid  employed.  The 
maltose  having  been  determined,  lOcc.  of  the  wort  are  mixed  with  3ce. 
of  sulphuric  acid,  diluted  to  lOOcc.  and  inverted  by  heating  to  100° 
0.,  for  3  to  4  hours  in  a  flask  furnished  with  a  long  tube.  The  vol- 
ume of  the  solution  is  again  made  up  to  LOOcc.,  lOcc.  carefully  measured 
or  weighed,  neutralized  with  sodium  carbonate,  and  the  reducing  power 
determined  by  heating  with  Fehling's  solution,  in  the  same  way  as  be- 
fore. The  percentage  of  dextrin  is  then  calculated  SS  follows:  Mul- 
tiply half  the  weight  of  CuO,  obtained  by  the  action  of  Fehling's  solu- 
tion oa  2cc.  of  the  original  wort  by  1.72,  and  subtract  the  product  from 
the  OttO  obtained  from   the  inverted   solution  (.—  LcC  Of  the  original). 

The  difference  multiplied  by  40.8  gives  the  grams  of  dextrin  in  lOOcc. 

of  the  original  wort. 

This  method  was  applied  to  the  samples  analysed  with  very  unsatis- 
factory results.  In  some  cases  the  sum  of  the  maltose  and  dextrin 
determined  in  this  way  exceeded  the  amount  of  total  extinct,  while  in 
Other  cases  the  per  cent,  of  dextrin  was  a  minus  quantity.  This 
method  was  therefore  abandoned.      The  results  given  were  obtained  by 


Recent  w ork  on  tbia  problem  has  been  pnbliahetl  bj  <  I'Spllivan,  Jour.  Chem.  Boo., 
.in.,  L886,  p.  53. 
AJlen'a  <  Organic  Analyaia  1.  27 1. 
'Analyai  :,  211. 


MALT    LIQUORS. 


289 


the  following  method  taken  from  Allen.1  The  maltose  was  estimated  by 
Fehling's  solution,  volumetrically,  by  the  method  in  use  in  this  laboratory 
for  the  determination  of  cupric  oxide  reducing  power.-  The  polariza- 
tion is  then  observed  in  the  original  beer,  the  clarification  being  accom- 
plished by  means  of  lead  acetate.  The  reading  is  taken  on  the  circular 
scale,  and  constitutes  the  total  circular  rotation.  The  number  of  grams 
of  maltose  in  lOOcc.  of  the  beer  having  been  ascertained  from  the  results 
obtained  with  Fehling's  solution,  it  is  multiplied  by  2.78,  which  gives 
the  rotation  due  to  maltose  ;  this  result  is  deducted  from  the  total  rota- 
tion, which  gives  the  rotation  due  to  dextrin.  The  angle  found,  divided 
by  3.8G  or  multiplied  by  .259,  gives  the  grams  of  dextrin  in  JOOcc  of  the 
solution.  These  figures  are  based  on  the  assumption  that  the  polari- 
scope  used  is  one  in  which  monochromatic  light  is  employed,  and  that 
the  liquid  is  observed  in  a  tube  200  millimeters  in  length.  By  dividing 
the  grams  per  lOOcc.  by  the  density  of  the  beer,  the  actual  percentage 
of  maltose  and  dextrin  will  be  ascertained. 

As  considerable  interest  is  attached  to  the  nature  of  the  polarizing 
bodies  in  malt  liquors,  I  append  the  polarization  given  by  the  samples 
examined.  It  is  a  very  easy  and  satisfactory  determination  to  make, 
the  beers  being  readily  clarified  by  acetate  of  lead,  giving  bright,  clear 
solutions.  The  figures  given  are  in  divisions  of  the  cane-sugar  scale, 
and  for  the  normal  beer,  the  dilution  of  one-tenth  incident  upon  the  ad- 
dition of  the  lead  being  corrected  by  reading  in  a  220-millimeter  tube; 
the  instrument  employed  was  a  Laurent  polariscope,  in  which  mono 
chromatic  light  is  employed. 


Serial 

Normal 

Serial 

Normal 

number. 

polarization. 

Dumber. 

• 

polarization. 

4800 

0 

12.  :i 

4817 

o 
77.  ti 

1801 

61.3 

1818 

79.  1 

4802 

68  6 

4819 

4803 

33.  9 

1820 

15  - 

1821 

57.  2 

1805 

71.  1 

4822 

42.  S 

l,-.,; 

6a  i 

4-.':: 

33.  1 

4807 

60.  1 

i-.i 

74.  - 

'.•:;.  0 

1826 

1811 

17.  .") 

4827 

72,  a 

1842 

75.  t 

IMI 

57.5 

4843 

1815 

15. :» 

1844 

78  - 

1845 

7!    - 

The  polarization  was  in  ;ill  cases  right-handed. 
ALBUMINOID    MATTERS. 

The  albuminoids  were  determined  by  weighing  i<>  mains  of  the  beer 
into  a  schalchen,  evaporatiug  to  dryness,  and  burning  with  soda  lime 

in  the  usual  way.     The  nitrogen  found    x   0.25  is  gircn  as  the  per  cent- 


Pally  describe. 1    111    I'.lllletili    N>>.   !•".,    n 


290  FOOD  AND  FOOD  ADULTERANTS. 

age  of  albuminoids.  Graham  determines  the  nitrogen  by  u  Wank- 
lyuiziug"  the  beer  as  in  water  analysis.     The  determination  of  the 

nitrogenous  matters  in  beer  is  important  in  enabling  the  analyst  to 
form  an  opinion  on  the  question  whether  substitutes  for  malt  were  used 
in  its  manufacture,  as  saccharine  matter  derived  from  sources  other 
than  grain  have  little  nitrogenous  content.  Too  large  an  amount  of 
albuminous  matter  is  injurious  to  the  keeping  qualities  of  the  beer. 

The  Kjeldahl1  method,  which  was  originally  devised  by  its  inventor 
for  application  to  the  determination  of  nitrogen  in  beers  and  worts,  may 
also  be  used. 

FREE   ACIDS. 

The  ideas  of  chemists  in  regard  to  the  nature  of  the  acidity  of  nor- 
mal beer  have  undergone  considerable  change  in  the  last  two  or  three 
years.  It  was  formerly  considered  to  be  principally  due  to  the  pres- 
ence of  lactic  acid,  with  a  small  quantity  of  succiuic  and  other  acids, 
but  is  now  considered  to  be  due,  for  the  greater  part,  to  acid  phos- 
phates. Acetic  acid  is  present  only  to  a  very  limited  extent  in  normal 
beer,  its  presence  in  any  considerable  quantities  being  proof  of  the 
" souring"  of  the  beer.  Ott2  has  shown  the  difficulty  of  ascertaining 
the  exact  point  of  neutralization  in  beer,  as  by  the  addition  of  alkali 
to  the  acid  phosphates  the  reaction  becomes  u  amphoteric"  from  the 
simultaneous  formation  of  both  primary  and  secondary  phosphates, 
and  the  establishment  of  the  point  of  neutralization  by  the  reaction 
with  litmus  paper  is  very  difficult.  No  better  means  of  determining 
acidity  in  beer  has  been  proposed,  however,  and  I  have  used  the  ordi- 
nary method  of  adding  standard  alkali  until  a  drop  placed  on  neutral 
litmus  paper  produces  no  alteration  of  color.  50cc  are  conveniently 
taken  for  this  determination,  freed  from  carbonic  acid  and  titrated  with 
decinormal alkali.  The  acidity  can  be  given  directly  as  cubic  centime- 
ters of  normal  alkali  required  for  lOOcc.  ot  beer,  or  reckoned  as  lactic 
acid.  The  volatile  acids,  when  it  is  necessary  to  determine  them  sep- 
arately, as  in  the  case  of  soured  beer,  may  be  best  estimated  by  dis- 
tillation in  a  current  of  steam,  as  described  under  wine,  all  methods 
for  their  estimation  by  difference  by  evaporating  the  beer  to  dryness 
and   titrating  the  residue  having  been  shown  to  be  faulty. 

The  Bavarian  chemists,3  at  their  lasl  meeting  in  1886,  adopted  the 
figure  of  .'ice  normal  alkali  for  lOOcc.  beer  as  a  maximum  limit  for  a 
normal  beer. 

ASH. 
The  ash   may  best    be  determined   by  burning  the  residue  from    100 

<•<•.  of  beer  at   a  verj   low  red  heal  in  a  muffle.    The  ash  obtained 

1  Zeit.  Aim].  ( 'linn.  1883,  366,  i"i  reference  i«>  the  1 1 n»«  1  i lira i  ions  of  the  method,  Bee 
Bulletin  N<>.  12,  U.  8.  Depart.  Agriculture,  Divisi >!'  Chemistry,  i».  .">.">. 

Zeit  Anal.  Chem.  24,  132. 

•  Ber.  ii.  d.  ftinfbe  Ver,  derFreien  Verein  Hay.  Ver.  d.  angewand  ten  Chem.  eu. 
Wttrzbnrg,  Berlin,  L887. 


MALT    LIQUORS.  291 

should  be  subjected  to  a  qualitative  examiuatiou,  with  a  view  to  ascer- 
taining if  any  mineral  substances  have  been  added  to  the  beer. 

GLYCERINE. 

The  estimation  of  glycerine  is  a  troublesome  and  unsatisfactory  de- 
termination to  make,  and  as  the  information  obtained  in  the  case  of 
beer  is  not  sufficient  to  repay  the  labor  of  the  analysis,  except  in  special 
cases,  I  have  omitted  it. 

The  following  method  is  used  by  the  Bavarian  chemists  :  50cc.  of  beer 
are  treated  wi:h  about  3  grams  of  quicklime,  evaporated  to  a  sirup, 
then  mixed  with  about  10  grams  coarsely  powdered  marble  or  sand,  aud 
brought  to  dryness.  The  entire  dried  mass  is  transferred  to  an  extraction 
apparatus,  aud  extracted  for  six  or  eight  hours  with  not  over  50cc.  strong 
alcohol.  To  the  slightly  colored  extract  is  added  an  equal  volume  of 
water-free  ether,  and  the  solution  after  standing  a  short  time  is  poured 
into  a  weighed  flask,  or  filtered  through  a  small  filter,  which  is  after- 
wards washed  with  a  little  ether-alcohol.  After  the  evaporation  of  the 
ether  and  alcohol  the  residue  is  dried  in  the  air  bath  at  100°  to  10o°  C.  in 
a  loosely-closed  flask,  until  the  losses  in  weight  are  constant.  With 
beers  that  are  very  rich  in  extract,  the  ash-content  of  the  glycerine  may 
be  determined  and  deducted  from  the  total  weight. 

The  methods  recently  published  for  the  estimation  of  glycerine  by 
its  conversion  into  carbonic  acid  by  sulphuric  acid  aud  bichromate  of 
potash  have  been  utilized  for  its  determination  in  fermented  liquors  by 
Legler1  and  promise  to  prove  more  expeditious  and  exact  than  the 
old  methods. 

PHOSPHORIC    ACID. 

The  phosphoric  acid  was  determined  by  means  of  a  standard  solution 
Of  uranium  acetate, except  in  the  case  ol'a  tew  very  dark-colored  samples, 
when  the  analysis  was  made  gravimetrically  from  the  ash  by  precipita- 
tion with  ammonium  molybdate,  in  the  usual  way. 

CARBONIC    ACID. 

Most  investigators  have  given  very  little  attention  to  the  determination 
of  the  carbonic  acid  in  beer,  regarding  it  as  of  little  importance  in  form- 
ing an  estimate  of  the  quality  of  the  sample  examined.  The  practical 
consumer,  however,  is  of  quite  a  different  opinion  and  condemns  imme- 
diately a  beer  which  is  kk  thit "'  <>r  insufficiently  carbonated,  however 

worthy  it  may  be    in  other    respects.      The    reason  lor  its    unimportance 
as  a  determination  i8   found  in  the  difficulty  of  the  accurate  estimation 

in  the  beer  as  supplied  to  the  customer.    The  usual  method  of  deter- 
mining it  is  to  measure  or  weigh  out  a  convenient  quantity  of  the  beer 

intoa  lh.sk,  connect    the  latter  either  with    an  absorbing    apparatus  for 
Rep.  Anal.  Chem.  17  Analyst,  1887,  it.    Bee  farther  nnder  wine. 


292  FOOD  AND  FOOD  ADULTERANTS. 

the  estimation  of  the  C02  direct;  or  with  a  suitable  apparatus  for  the 
retention  of  water,  thus  estimating  it  by  loss  or  indirectly,  its  liberation 
from  the  beer  being  accomplished  by  the  aid  of  heat.  But  this  manner 
of  manipulation  gives  simply  the  amount  of  carbonic  acid  capable  of 
being  held  in  solution  by  a  liquid  of  the  density  and  temperature  of  the 
beer  when  it  was  measured  out,  supposing  it  to  have  been  fully  charged 
previously.  The  excess  of  gas  above  the  saturation  point,  however, 
which  is  held  by  the  beer  so  long  as  it  is  kept  under  pressure,  or  at 
a  low  temperature,  escapes  as  soon  as  the  pressure  is  removed  and  gives 
the  beer  its  "  head,'1  which  is  so  desirable  a  qualification.  This  excess 
of  gas  soon  passes  off,  but  during  this  short  interval  the  beer  is  drank. 
The  problem  is  to  estimate  the  carbonic;  acid  just  as  it  exists  in  the  beer 
as  it  is  consumed.  This  is  a  difficult  matter  with  beer  contained  in 
casks  or  kegs,  though  it  might  be  done  by  drawing  the  sample  oft'  by 
gas-tight  connections  as  in  gas  analysis.  But  where  the  beer  is  fur- 
nished in  stoppered  bottles  it  is  an  easy  matter  and  furnishes  a  most 
valuable  index  as  to  the  freshness  and  proper  preparation  of  the  beer. 
AVhere  secondary  fermentation  or  souring  has  set  in,  there  will  be  an 
excess  of  carbonic  acid  and  the  beer  Avill  have  become  cloudy. 

Where  there  is  a  good  content  of  carbonic  acid,  but  the  acidity  of 
the  beer  is  very  low,  the  indications  are  that  bicarbonate  of  soda  has 
been  added. 

Hassall  speaks  of  the  estimation  of  V()>  in  bottled  aerated  waters,  the 
gas  being  drawn  off  by  means  of  a  champagne  tap,  and  Dr.  Wiley1 
has  estimated  the  CO,  in  koumiss  in  that  way,  using  a  calcium  chloride 
tube  for  retention  of  the  water  carried  off  b}' the  gas,  and  estimating  it 
by  difference,  the  whole  bottle  being  Weighed.  In  applying  this  form  of 
apparatus  to  beer  considerable  difficulty  was  experienced  on  account  of  the 
viscosity  of  the  liquid ;  the*  bubbles  formed  were  so  tenacious  that  when 
the  bottle  was  connected  directly  with  a  calcium  chloride  or  sulphuric 
acid  tube,  the  latter  would  become  tilled  with  the  beer  in  a  very  short 
time.  This  difficulty  was  obviated  by  the  use  of  the  form  of  apparatus 
shown  in  the  accompanying  figure,  devised  by  Mr.  T.  C.  Trescot  ami 
myself. 

The  cork  of  the  bottle  is  pierced  with  a  champagne  tup,  and  this  is 
connected  with  an  Erlenmeyer  flask,  in  the  broad  bottom  of  which  the 
bubbles  are  broken  and  nol  allowed  to  pass  beyond  it;  next  comes  a 
U  tube  tilled  with  Sulphuric  acid,  then  a  calcium  chloride  tube,  then  a 
soda  lime  tube  to  absorb  the  dried  CO..  The  bottle  of  beer  is  placed 
in  a  convenient  vessel — an  empty  ether  can  witli  the  tap  cut  awa\ 
answers  admirably,  as  shown  in  the  cut — which  is  nearly  tilled  with 
COld  water.      After  the  apparatus  is  connected  the  tap  is  opened  slowly 

and  the  gas  allowed  to  flow  through  the  apparatus;  when  it  ceases  to 

How  spontaneously  a  burner  is   placed  under  tin1  can  and  the  tempera- 
Ani.  chm,.  ./our.  1883.      \nn.  Kept.  I'.  8.  Dept,  A-t  I  ,  L885,  p.  I L8 


MALT    LIQUOBS. 


21)3 


4450— No.  13,  pt.3 3 


294  FOOD  AND  FOOD  ADULTERANTS. 

tare  gradually  raised  until  it  reaches  80°  C,  beyond  which  it  should 
not  be  carried.  By  holding  it  at  this  temperature  for  about  half  an  hour 
and  taking  the  bottle  oar  of  the  can  and  shaking  it  occasionally  all  the 
C02  may  be  driven  off.  Then  the  tube  from  a  suction  pump  is  con- 
nected with  a  calcium  chloride  tube  and  this  in  turu  with  the  soda  lime 
tube.  The  valve  of  the  tap  is  then  closed,  the  latter  removed  from  the 
bottle,  connected  with  a  soda  lime  tube,  and  by  gradully  opening  the 
valve,  a  stream  of  air,  from  which  the  C02  has  been  removed,  is  drawn 
through  the  apparatus  by  the  pump,  so  that  all  the  C02  contained  in  it 
is  drawn  into  the  soda  lime  tube  and  absorbed;  the  increase  in  the 
weight  of  the  latter,  of  course,  gives  the  weight  of  C02  in  the  beer.  The 
quantity  of  the  beer  is  measured  or  weighed,  that  which  has  been  car- 
ried into  the  Erlenmeyer  flask  being  added,  and  the  per  cent,  ascer 
taioed. 

In  the  case  of  large  bottles  it  may  be  found  necessary  to  add  a  second 
soda  lime  tube,  and  it  is  best  to  use  fresh  soda  lime  for  each  determina- 
tion. It  was  found  necessary  to  modify  the  champagne  taps,  as  the 
thread  with  which  they  are  provided  cuts  the  cork  too  much  and  allows 
the  escape  of  the  gas.  Accordingly  this  thread  was  turned  oil'  entirely, 
•leaving  a  smooth  tube,  as  shown  in  the  figure. 


I  i'..  15. 

This  can  be  forced  through  the  cork  with  little  difficulty,  and  allows 
uo  leakage  of  gas.  It  was  also  found  necessary  to  have  the  cocks  re- 
ground  io  make  them  lit  accurately. 

The  patent  rubber-stopper  beer  bottles  presented  a  difficulty  to  this 
method  of  anaysis,  as  it  was  impossible  to  make  a  gas-tight  connection 

with  them  without    the   escape  of  the   confined  gas.      In   these  the  gas 

was  estimated  by  loss  of  weight,  calcium  chloride  and  sulphuric  acid 
tubes  and  connections  being  weighed  with  the  bottle  on  a  large  bal- 
ance, the  bottle  opened  and  connection  ma  le  as  quickly  as  possible,  the 

gas  driven  off  as  before,  and  the  loss  ascertained  by  weighing  the  en- 
tire apparatus  again.  It  is  necessary  to  raise  the  heat  very  gradually 
to  prevent  the  filling  up  of  the  tubes  with  the  beer  carried  over  by  the 
bubbles.    There  is  a  slight  error  from  the  waters  vapor  which  escapes 

with  t  lie  pressure  of  gas  when  the  bottle  is  opened,  and  altoget  her  the 

determination  i>  not  so  satisfactory  as  with  the  cork  stoppered  bottles. 


MALT    Ll^l'OKS. 


29o 


The  percentage  of  C02  in  the  keg  beers  was  not  determined.  For  con- 
venience of  inspection  the  results  of  the  determinations  made  are  given 
again  below : 


Number. 

Percent.  CO*. 

Number. 

Percent.  COj. 

4800 

.411 

4817 

.029 

4001 

.300 

1818 

.344 

4802 

.  489 

4S20 

.503 

4803 

.415 

4821 

.397 

4804 

.328 

4827 

.441 

.471 

4828 

.592 

4806 

.717 

.  24" 

4807 

.219 

.  265 

4808 

.  324 

Nos.  1801-4803  and  4800  had  rubber  stoppers,  the  rest  cork.  No.  4068 
was  evidently  in  a  state  of  after-fermentation,  cloudy,  and  acid  j  ex- 
cluding that  analysis,  the  1G  others  gave  an  average  of  .398  per  cent. 
Most  authorities  give  an  average  of  .1  to  .2  percent,  in  beer.  In  Nos. 
4801  and  4804  duplicate  analysis  were  with  different  bottles  of  the 
same  lot,  with  the  following  results : 


1.      !     2. 

No.  4801 

.307 
.329     .327 

No.  4804  .. 

DETECTION  OF  ADULTERATION. 

Probably  there  is  no  one  article  of  daily  consumption  that  has  been 
BO  often  subject  to  suspicion  of  adulteration  or  sophistication  as  beer. 
Its  complex  composition  and  peculiar  nature  have  deceived  people  into 
making  all  sorts  of  charges  against  its  purity,  but  experience  has 
failed  to  establish  the  truth  of  by  far  the  greater  majority  of  these 
charges,  and  the  facts  of  many  published  analyses  show  that  it  is  as 
tree  from  adulteration  as  most  other  an  ides  of  consumption,  and  more 

so  than  some.      Here  comes  in  the  question,  SO  difficult  to  answer  in  this 

country,  of  what  constitutes  adulteration  or  sophistication  of  an  article 
of  food.'     The  definition  of  what  shall    constitute   a  pure  malt  Liquor  is 

hard  to  settle.     Even  in  Europe,  where  a  much  stricter  supervision  is 
kepi  over  foodstuffs  than  here,  the  definition  varies  widely.     In  Ba- 
varia, where  more  beer  per  capita  is  consumed  than  in  any  other  conn 
try.  the  laws  limit  the  materials  from  which  it  is  made  to  barley,  malt, 

hops,  yeast,  and  water,  while  in  England  the  comprehensive  definition 
has  been  given  to  beer  as  being  ua  fermented  saccharine  infusion  to 
which  a  wholesome  bitter  has  been  added."1 

i'.sti  I  i  TES    POB    MALT. 

\  great  deal  has  been  said,  pro  and  con,  on  the  subjecl  of  the  pro 
prietyof  the  use  of  other  matter  than   malted  barlej  as  a  source  of 

Blyth. 


296  Fool)  AND  FOOD  ADULTERANTS. 

saccharine  material  for  brewing  purposes.  There  may  be  said  to  be 
three  ways  of  substituting  saccharine  material.  First,  other  grain  may 
be  used  for  malting;  second,  unmalted  starchy  matter,  that  is  whole 
grain,  may  be  added  to  the  malt  before  it  is  mashed,  the  latter  being 
diluted  as  it  were,  for  the  diastase  in  the  malt  has  converting  x^ower 
sufficient  for  considerably  more  starch  than  is  contained  in  itself; 
third,  the  saccharine  matter  may  be  supplied  already  converted,  as  in 
commercial  starch-sugar,  or  glucose,  cane  sugar,  inverted  cane  sugar, 
&c.  Of  these  different  substitutes  the  third  class  is  probably  the  more 
objectionable,  as  beer  brewed  from  snch  saccharine  matter  is  lacking 
in  various  constituents  derived  from  the  grain,  which  are  important 
additions  to  its  nutritive  power,  namely,  the  phosphatic  salts  and  the 
nitrogenous  bodies. 

In  much  the  same  way  would  bread  made  from  starch  alone  be  lack- 
ing in  nutritive  value. 

There  is  no  way  of  determining  directly  or  absolutely  that  a  beer  has 
been  brewed  partially  from  glucose,  but  it  may  be  inferred  from  its 
small  content  of  those  constituents  which  are  contained  in  malt,  but 
not  in  glucose,  such  as  phosphoric  acid  and  albuminoids,  and  the  exist- 
ence in  the  ash  of  large  proportions  of  such  salts  as  are  known  to  form 
a  large  part  of  the  ash  of  commercial  starch-sugar,  as  sulphates.  Konig 
gives  .05  per  cent,  of  phosphoric  acid  as  the  lowest  limit  for  a  beer  con- 
taining 5  per  cent,  of  extract  or  over. 

The  association  of  Bavarian  chemists  depends  on  the  estimation  of 
the  nitrogen  for  the  detection  of  the  use  of  malt  substitutes,  and  estab- 
lishes the  minimum  of  .G5  per  cent,  of  nitrogen  ( t  per  cent,  of  albumi- 
noids) in  the  extract.  It  is  very  evident  that  these  figures  are  too  high 
for  American  beers;  only  two  of  the  samples  examined,  Nos.  482J  and 
4823,  contain  less  than  .05  per  cent,  of  phosphoric  acid,  and  these  are 
both  imported  beers;  while  the  average  content  of  the  samples  of 
American  beer  is  .077.  Not  a  single  one  of  the  samples  contains  as  low 
as  ,63  per  cent,  of  nitrogen  in  the  extract,  most  of  them  containing 
about  1  per  cent.,  while  some  give  over  ii  percent    Dr.  Englehardt's 

samples  show  a  still  higher  average  per  cent,  of  phosphoric  acid.  Un- 
fortunately there  was  no  determination  of  the  albuminoids  in  his  sam- 
ples. Yet  it  is  a  well-known  fact  thai  very  few  beers  are  made  in  this 
country  without  more  or  less  malt  substitution.  Nothing  can  settle 
this  point  and  enable  the  analyst  to  decide  positively  whethermalt  sub 

stitutes  have  been  used  until  a  standard  is  established  by  the  analysis 
of  ;i    large  number  of  samples  known  to  be  brewed  from  pure  malt  alone. 

si  r.sii  i  i'i  i;s   FOB   hops. 

The  nature  of  the  bitters  used  in  beer  has  long  been  the  target  to- 
wards which  public  suspicion    is   directed,  and    nearly  every  substance 

known  possessing  m  bitter  taste  has  been  enumerated  among  the  adul- 
terations of  beer,  from  poisonous  alkaloids,  such  as  strychnin  and  pie- 


MALT    LIQUORS.  297 

rotoxin,  to  harmless  or  quasi-harmless  bitter  roots  and  woods,  such  as 
quassia,  gentian,  &c.  Complete  and  exhaustive  schemes  of  analysis 
have  been  compiled,  such  as  DragendorfTs,  Ender\s,  &c.,  for  the  detec- 
tion and  isolation  of  such  foreign  bitters.  Either  these  methods  of 
investigation  are  faulty  or  difficult  of  manipulation,  or  the  use  of  for- 
eign bitters  is  very  much  less  prevalent  than  is  generally  supposed,  for 
the  cases  where  such  bitters  have  been  detected  and  isolated  are  very 
scarce  in  chemical  literature.  In  fact,  Eisner,  a  German  authority  on 
food  adulterations,  goes  so  far  as  to  say  that  there  has  never  been  a 
case  where  the  existence  of  a  foreign  bitter  in  a  malt  liquor  has  been 
proven  with  certainty.  This  is  going  too  far,  of  course,  for  picrotoxin 
and  picric  acid  have  undoubtedly  been  found  in  beers,  and  probably 
more  cases  of  such  adulteration  would  occasionally  have  been  discovered 
were  it  not  for  the  difficulty  of  the  analysis  and  the-  small  quantity  <>! 
matter  required  for  imparting  a  bitter  taste.  But  there  is  probably 
much  less  of  this  hop  substitution  than  the  space  given  it  in  works  on 
the  subject  would  indicate.  Hops  not  only  give  the  bitterness  to  beer 
but  also  impart  to  it  its  peculiar  aroma,  and  enhance  its  keeping  qual- 
ities, and  unless  it  were  at  a  time  when  they  were  very  dear  it  would 
hardly  pay  the  brewer  to  sacrifice  the  good  flavor  and  keeping  qualities 
of  his  beer  in  order  to  save  a  few  cents  a  pound  in  his  bitters. 

It  is  stated  by  authorities  on  the  subject  that  the  bitter  matter  of 
hops  is  precipitated  by  acetate  of  lead,  while  with  all  hop  substitutes 
the  filtrate  from  the  lead  precipitate  retains  its  bitter  taste.  The  ex- 
cess of  lead  should  be  precipitated  by  sulphureted  hydrogen  before  the 
filtrate  is  tasted  for  bitterness.  1  examined  qualitatively  by  this  test  all 
the  samples  analyzed  and  found  them  all  free  from  foreign  bitters  ac- 
cording to  it,  with  one  exception,  No.  4811,  which  contained  a  bitter 
other  than  hops,  though  not  in  sufficient  quantity  to  admit  of  its  sep- 
aration ami  identification.  All  the  samples  except  Nos.  1801,  L811,  and 
4815  gave  a  plainly  perceptible  odor  of  hops  in  the  distillate.1 

PRESERVING  AGENTS. 

We  come  now  to  what  1  consider  the  most  important  sophistication 
of  beer  at  the  present  day  and  the  most  reprehensible  and  most  deserv- 
ing of  repressive  legislation.  The  use  of  artificial  preserving  agents  not 
only  introduces  foreign  matters  into  the  beer  which  are  more  or  less  in- 
jurious, according  to  the  nature  of  the  material  used,  but  also  serves  1>> 
cover  up  and  hide  the  results  of  unskillful  brewing  or  unlit  materials; 
giving  to  the  public  for  consumption  a  liquor,  that,  if  left  to  itself  under 
natural  conditions,  would  have  become  offensive  t<>  the  senses  ami  putrid 
with  corruption  long  before  it.  was  offered  \'<>v  sale. 

The  only  means  of  preservation  allowed  by  the  authorities  in  Ger- 
many and  Prance  is  the  process  called,  from  the  name  of  its  author, 
•'Pasteurization.*'    This  process  is  entirely  rational  ami  commendable. 


298  FOOD  AND  FOOD  ADULTERANTS. 

as  it  conduces  to  the  preservation  of  the  beer  by  destroying  the  germs 
of  unhealthy  ferments,  not  by  simply  paralyzing  their  activity  as  an- 
tiseptics do,  and  moreover  it  introduces  no  foreign  constituents  into  the 
beer.  Liquid  carbonic  acid  is  also  coming  into  use  in  some  of  the  larger 
Continental  breweries. 

Other  preservative  agents  extensively  employed  at  the  present  day 
arc  salicylic  acid,  bisulphite  of  lime,  and  boracic  acid. 

SALICYLIC   ACID. 

Salicylic  acid  (C7HG0:i)  was  first  prepared  by  Piria  and  Ettling  by 
oxidizing  salicyl  aldehyd,  which  had  previously  been  obtained  from 
various  vegetable  sources.  It  was  afterwards  obtained  from  oil  of  win- 
tergreen,  which  is  nearly  pure  methyl  salicylate,  a  constituent  also  of 
many  other  essential  oils.  Its  artificial  production  from  phenol  (car- 
bolic arid)  was  discovered  by  Kolbe  and  Lautermann  in  1860  but  was 
not  pnt  into  practical  use  until  1874,  when  Professor  Kolbe  succeeded 
in  producing  it  at  a  moderate  cost.  It  is  now  prepared  almost  exclu- 
sively in  this  way,  the  cheapness  of  the  method  having  driven  out  of  the 
market  that  which  is  prepared  from  oil  of  wintergreen. 

By  this  process  sodium  carbolate  is  treated  with  dry  carbonic  acid 
gas  and  distilled  at  a  rather  high  temperature,  when  one-half  of  the 
phenol  combines  with  the  sodium,  forming  sodium  salicylate,  while 
the  other  half  is  distilled  over.  The  residue  is  decomposed  with  hydro- 
chloric acid,  the  salicylic  acid  filtered  off  and  washed,  and  purified  by 
recrystallization  or  sublimation.  The  purest  salicylic  acid  is  obtained 
by  dialysis,  by  which  all  the  tarry  matters  can  be  separated.  It  is  com- 
posed of  long  acicular  crystals,  having  a  peculiar,  pungent,  sweetish 
taste.  It  is  irritating  to  the  mucous  membrance  of  the  nasal  passages 
and  produces  sneezing  when  handled. 

The  extended  use  of  salicylic  acid  it  owes  to  its  property  of  arresting 
the  action  of  ferments.  This  property  has  been  extensively  investi- 
gated and  it  is  unnecessary  to  go  into  the  subject  further  hen1.' 

In  medicine,  besides  its  use  externally  as  an  antiseptic,  it  is  admin- 
istered very  extensively  internally,  its  chief  application  being  as  a 
remedy  for  acute  rheumatic  fever.  Its  physiological  action  is  given  as 
follows  in  the  United  States   Dispensatory,  fifteenth  edition,  page  101  : 

When  salicylic  acid  Is  given  toman  Incloses  j  oat  sufficient  to  manifest  its  presence, 
By mptoms  closely  resembling  those  ol  oinchonism  result.  Those  are  fullness  of  the 
head,  with  roaring  and  buzzing  in  the  ears.  A.'i  >r  larger  doses,  to  these  symptoms 
Lded  distress  in  the  head  <>r  positive  headache,  disturbances  of  hearing  and 
vision  (deafness,  amblyopia,  partial  blindness),  and  excessive  sweating.  Acoording 
to  Beiss  ( Berlinger  Klin,  Wok  Kenaohrift,  L875,  p.  67 1 1  deoided  fall  <>r  temperature,  with- 
out alteration  of  the  pulse,  also  occurs ;  bu!  I  us  is  denied  by  other  observers.  The 
actions  upon  the  system  of  the  add  and  of  its  sodium  salts  (also  ammonium  salt. 
Martenson    Petertb.  Med.  Zeitaohrift,  1875,  p,  343)  appear  i  >  i>  ■  identical,  and,  as  se^ 

Pot  reoent  information  <>n  bhis subject  reference  ma}  be  made  to  ■  paper  l>y  A.  B. 
Oi  iffll  hs,  Chemical  N 


MALT    LIQUORS.  299 

cral  cases  of  poisoning  with,  one  or  other  of  these  agents  have  occurred,  we  are  able 
to  trace  the  toxic  manifestations.  Along  with  an  intensification  of  the  symptoms 
already  mentioned  there  are  ptosis,  deafness,  strabismus,  mydriasis,  disturbance  of 

respiration,  excessive  restlessness  passing  into  delirium,  slow  laboring  pulse,  olive- 
green  urine,  and  involuntary  evacuations.  In  some  cases  the  temperature  has  re- 
mained about  normal,  but  in  others  has  approached  that  of  collapse.  The  respiration 
seems  to  be  characteristic,  it  being  both  quickened  and  deepened,  often  sighing. 
Sweating  is  usually  very  free,  and  the  urine  early  becomes  albuminous.  Various 
local  evidences  of  vaso-motor  weakness  may  supervene,  such  as  rapidly-appearing 
bed-sores  at  points  subjected  to  pressure,  and  transitory  dark  colored  macula'  on 
various  parts  of  the  body.  In  several  cases  death  was  probably  produced  by  the 
acid,  although  there  is  scarcely  one  instance  which  is  beyond  doubt.1  In  certain 
cases  the  mental  disturbance  has  been  strangely  prolonged,  lasting  for  eight  days. 
In  some  instances  it  is  cheerful,  in  others  melancholic  in  type.  It  is  stated  that  upon 
drunkards  the  acid  acts  very  unfavorably,  violent  delirium  being  an  early  symptom 
of  its  influence. 

By  the  same  authority  the  dose  of  salicylic  acid  to  be  employed  in 
cases  of  acute  rheumatism  is  given  as  one  dram  (3.9  grams)  in  twenty- 
four  hours.  It  is  excreted  chiefly  by  the  kidneys  and  may  be  detected 
in  the  urine  very  soon  after  its  ingestion.  Authorities  in  therapeutics 
warn  practitioners  of  medicine  against  its  administration  to  patients 
whose  kidneys  are  known  to  be  diseased,  and  of  late  years  the  opinion 
has  been  growing  among  physicians  that  it  has  a  very  irritating  action 
upon  these  organs,  many  preferring  the  alkaline  treatment  of  rheu- 
matic fever  on  this  account. 

USE   AS  A   PRESERVATIVE. 

The  "salicylic-acid  question, v  as  it  is  called,  has  received  a  great  deal 
of  attention  for  several  years  in  Europe,  and  much  has  been  written, 
pro  and  con,  on  the  question  of  the  propriety  of  its  use  as  a  preserving 
agent  in  articles  of  food  and  drink.  In  France  its  use  as  a  preservative 
in  any  form  of  food  or  drink  was  forbidden  by  ministerial  decree  on  the 
7th  of  February,  1881.  This  decree  was  based  upon  a  decision  of  the 
consulting  committee  of  hygiene  that  its  constant  use  was  dangerous 
to  health. 

In  Germany  its  us<  is  prohibited,  except  in  beers  intended  for  ex- 
port to  other  countries  where  its  use  is  allowed. 

Its  prohibition  in  Prance  called  forth  a  great  deal  of  opposition,  and 
experiments  were  made  and  published,  which  were  intended  to  show 
that  its  constant  use  in  small  doses  exerted  no  injurious  influence  upon 
the  system.  Kolbe  himself  made  experiments  upon  himself  and  his 
assistants  by  taking  doses  of  .5  to  LO  gram  daily  for  several  days,  and 
found  no  appreciable  ill  effects  to  follow  its  use.1  Whether  such  ex- 
En  til'  i  rded  iu  tfa  i  Medical  Monthly.  Jane,  1877,  fort 
grama  «»t*  the  acid  were  taken  in  four  hoars.  The  symptoms  were  violent  vomiting, 
headache,  total  anconscionsness,  with  stertorous  breathing.  Death  occurred  forty 
hoars  after  th<-  first  dose. 

Jour.  )>r:ik.  Chem.  L3,  l"  ».  Reference  may  be  made  t<>  similar  experi meats,  as  fol- 
lows? J.  A..  Barral,  Jour,  de  l'Agricultare,  13:8,69,  M.  Bias,  Ball,  de  1' load.  Royals 
de  M.  .1.  de  Belgique.  Bd.  12,  No.  '.». 


300  POOD  AND  POOD  ADULTERANTS. 

periments  suffice  to  prove  its  harmlessness  when  used  for  niauy  years 
and  without  regard  to  age,  sex,  or  personal  idiosyncrasy  is  still  an  open 

question.  A  most  interesting  and  exhaustive  discussion  of  the  reasons 
for  and  against  its  use  can  be  found  in  the  report  of  the  fourth  meeting 
of  the  u  Independent  Union  of  the  Bavarian  Representatives  of  Applied 
Chemistry,  at  Xiirnberg,  7th  and  8th  August,  1885," l  when  this  body 
refused,  with  but  one  dissenting  voice,  to  grant  its  sanction  to  the  pro- 
posed use  of  salicylic  acid  in  beer  in  the  quantity  of  .05  grains  to  the 
liter.  Certainly  no  one  would  deny  the  advisability  of  at  least  restrict- 
ing the  amount  to  be  used  of  so  powerful  an  agent.  In  an  article  of 
daily  consumption,  and  in  consideration  of  the  prevalence  of  kidney 
disease2  at  the  present  day,  it  is  a  matter  worthy  of  grave  consideration, 
whether  it  would  not  be  more  prudent  to  forbid  its  use  altogether.  At 
all  events,  beer  in  which  it  is  used  should  be  sold  under  its  proper 
designation  as  "  salicylated  beer."  It  would  certainly  be  of  interest  to 
the  physician,  who  prescribes  beer  as  a  tonic  to  a  weak  convalescent 
invalid,  to  know  if  he  were  giving  at  the  same  time  not  inconsiderable 
doses  of  a  strong  therapeutic  agent,  expressly  contra-indicated  per- 
haps, in  the  case  he  has  on  hand. 

The  following  amounts  of  salicylic  acid  were  found  in  various  articles 
of  diet  by  Ch.  Girard,  director  of  the  Municipal  Laboratory,  in  1881 3 : 

Wine  contained  in  the  liter,  1.95,1.60,1.48,  1.41,1.35,0.81,  and  in  one  case  even 
3.50  grama  salicylic  acid. 

Simp  contained  in  the  liter,  0.5  to  1.50  grams. 

Beer  contained  in  the  liter,  0.25  to  1.25  grams. 

Milk  contained  in  the  liter,  0/25  to  1.85  grams. 

It  will  be  noticed  that  in  one  case  of  wine  mentioned  it  contained  in 
one  liter  the  full  therapeutic  dose  for  twenty-four  hours. 

In  this  country  but  little  attention  seems  to  have  been  given  to  the 
use  of  salicylic  acid  as  a  preservative.  In  the  investigation  made  by 
the  New  York  State  Board  mentioned  above,  no  search  was  made  for  it, 
or,  in  fact,  for  any  other  preservative.  In  the  last  year  the  municipal 
boards  of  New  York  and  Brooklyn  seem  to  have  been  taking  cogni- 
zance of  its  extensive  use,  as  is  shown  by  the  following  extract  from  a 
paper  read  !»y  Dr.  Cyrus  Bdson,  of  the  New  York  Board  of  Health,  be- 
fore the  New  York  Society  of  Medical  Jurisprudence  and  State  Medi- 
cine, November  12,  L886V 

Within  the  past  few  months  I  have  been  confronted  with  a  Bubjecl  the  importance 
of  which  to  the  community  is  very  great.  I  have  already  touched  apor  it.  Ii  is  the 
ii  ^c  of  salicylic  acid,  ;i  food  preservative.  Many,  If  not  all,  the  ma:  ifaotorcrs  of 
i<m  served  foods  axe  adding  small  amounts  of  this  substance  to  their  goods  to  prevent 
Loss  bj  decomposition.  The  amount  used  is  probably  between  one-third  of  a  grain 
and  a  grain  to  the  pound,  and  in  the  case  of  wines  and  beer,  to  which  it  is  also  added 

Published  by  l>is.  A.  Bilgerand  B.  Kayser,  Berlin,  1886. 
The  most  common  form  is  popularly  know  q  as  "  Bright's  discs 

Pharm.  Cent.  22,  296. 
<  American  Analj  st  L887,  i».  ~. 


MALT    LIQUORS.  301 

to  prevent  over-fermentation,  from  a  grain  to  ?>  grains  to  the  pint  in  quantity.     The 

French  authorities,  as  I  nave  said,  believe  that  the  use  of  salieylie  and  boric  acids 
tends  to  irritate  dedicate  digestive  organs,  and  to  also  irritate  the  kidneys,  through 
which  they  are  eliminated  under  their  own  forms.  Though  I  have  talked  with  a 
number  of  scientific  gentlemen  iu  this  country,  few  are  willing  to  go  into  court  and 
swear  that  this  is  also  their  opinion.  It  must  not  be  lost  sight  of,  however,  that  a 
person  might  at  a  meal  take  several  articles  of  diet,  each  containing  that  which  it" 
taken  aloue  would  be  a  harmless  dose,  but  taken  together,  and  possibly  for  a  consid- 
erable time,  would  prove  highly  injurious.  The  only  safe  way  is  to  discard  all  addi- 
ditions  to  food  which  may  possibly  become  a  source  of  damage. 

The  following  is  of  interest  as  establishing  a  precedent  for  the  con- 
demnation of  articles  containing  salicylic  acid:1 

Dr.  Cyrus  Edson,  of  the  Board  of  Health,  condemned  and  seized  on  November  11, 
5,280  gallons  of  artificial  wine  in  the  possession  of  a  Front  street  merchant.  Dr. 
Edson  reported  the  following  as  the  process  of  manufacturing  the  stuff:  "Dried 
fruits,  such  as  raisins,  currants,  and  peaches,  are  macerated  with  water,  to  which  a 
certain  amount  of  sugar  is  added.  The  mixture  is  then  fermented,  and  when  fer- 
mentation is  considered  sufficiently  advanced  it  is  checked  by  the  addition  of  salicylic 
acid,  sufficient  being  added  to  act  as  a  preservative  and  prevent  further  fermenta- 
tion. The  so-called  wine  is  then  clarified,  flavored,  and  colored  to  cause  it  to  resem- 
ble port,  claret,  or  any  desired  kind  of  wine.  The  object  of  the  sophistication  is  to 
imitate  and  undersell  natural  native  wines.  The  use  of  salicylic  acid  as  a  preserva- 
tive is  forbidden  in  France,  as  the  French  authorities  consider  it  detrimental  t<> 
health.  I  have  consulted  a  number  of  noted  chemists  in  this  city  as  to  their  opinion 
concerning  its  use  and  nearly  all  unhesitatingly  condemn  it,  holding  that  depressing 
effects  in  the  nervous  system  would  follow  the  daily  use  of  the  acid  in  small  doses. 
it  is  my  opinion  and  the  opinion  of  Drs.  J.  B.  Isham  and  J.  B.  Linehan,  whom  1  have 
called  on  to  assist  in  condemning  and  seizing  the  so-called  wine,  that  the  adultera- 
tion is  a  dangerous  one  and  likely  to  cause  sickness.  The  amount  of  acid  used  is 
about  four  and  a  half  grains  to  the  pint.'' 

Recent  information  in  regard  to  the  status  of  the  question  in  France, 
together  with  a  very  strong  argument  in  favor  of  prohibiting  entirely 
the  use  of  this  preserving  agent,  may  be  found  in  the  following-  recom- 
mendation by  Dr.  Hartley  :- 

Dr.  Bartley,  the  chief  chemist  of  the  Brooklyn  Board  of  Health,  has  sent  a  com- 
munication to  Health  Commissioner  ( >tterson,  of  that  city,  on  the  subject  of  poison- 
ous beer  adulterations,  and  strongly  recommending  that  the  Board  take  action  against 

it.  Dr.  Bartley  says:  "During  tin-  year  l--.">  I  had  the  honor  to  call  the  atten- 
tion of  the  Department  to  certain  abuses  in  the  manufacture  of  lager  beer,  s«»  called, 
in  the;  course  of  which  I  said  that  '  the  most  important  adulterations  discovered,  from 
a  sanitary  point  of  view,  were  yeast  and  Bodium  bicarbonate.'  since  that  time  I 
have  from  time  to  time  inspected  the  breweries  of  the  cits.  As  this  beverage  has 
become  so  largely  used  by  families,  it  is  now  kept  in  hoitles  by  many  grocers.  All 
brewers  are  compelled  to  manufacture  an  article  for  the  use  (.f  bottl<  i -.  This  is  pre. 
pared  with  more  care,  in  mosi  oases,  on  accounl  of  the  Longer  time  ii  is  to  be  hint 
before  using.  Unless H  be  thoroughly  cured  and  well  cleared  the  beer  will 
spoil  before  ii  is  consumed,  by  a  process  of  fermentation  or  putrefaction.  To 
the  necessary  care  in  the  manufacture  and  the  keeping  of  the  beer  for  a  longer  time, 
it  has  become  a  practice  among  brewers  to  a  .id  salicylic  acid  to  prc\  en(  t  his  fermen- 


American  Analyst  I89fi,  p.  116.  American  Analyst  1887,  April  1. 


302  FOOD  AND  FOOD  ADULTERANTS. 

tation  after  the  boer  is  scut  our.  I  have  for  some  time  been  aware  of  this  use  of 
salicylic  acid,  as  well  as  its  addition  to  wines,  canned  fruits,  cider,  milk,  and  other 
goods,  for  the  purpose  of  preserving  them  from  fermentation.  In  fact,  the  use  of  this 
acid  is  coming  into  such  general  use  in  foods  that  it  is  becoming  an  important  sani- 
tary question  as  to  its  effects  upon  health  when  used  in  small  quantities  for  a  long 
time.  There  can  he  no  doubt  that  in  large  quantities  it  acts  very  injuriously  both 
upon  the  digestive  processes  and  the  kidneys.  In  its  elimination  the  kidneys  not 
rarely  become  acutely  congested  or  even  inflamed,  giving  rise  to  acute  Blight's  disease. 
Although  a  potent  remedy  in  the  treatment  of  acute  rheumatism,  it  is  not  suitable 
for  long  adminstration,  owing  to  the  above  injurious  action.  It  requires  the  addi- 
tion of  from  eight  to  ten  grains  of  free  salicylic  acid  to  one  gallon  of  beer  in  order  to 
prevent  the  growth  of  ferments.  If  bicarbonate  of  soda  has  also  been  added,  the 
quantity  of  acid  necessary  to  be  added  is  much  more.  Three  grains  have  recently 
been  found  in  each  pint  of  wine.  Assuming  that  the  smallest  effective  proportion  of 
the  acid  is  used,  viz,  ten  grains  to  the  gallon,  then;  art;  many  persons  in  this  city 
who  take  no  inconsiderable  amount  of  this  drug  every  day  of  their  adult  lives.  The 
salicylic  acid  of  the  market  is  prepared  from  carbolic  acid,  and  is  frequently  contam- 
inated with  a  small  proportion  of  this  very  poisonous  agent.  This  is  a  well  known 
fact  to  all  pharmacists.  The  sanitary  question,  then,  rests  upon  the  question  of  the 
action  of  small  and  long  continued  doses  of  salicylic  acid,  possibly  contaminated  with 
catholic  acid." 

11  Upon  this  point  I  think  it  necessary  to  quote  here  but  one  of  many  authorities. 
In  1881,  and  again  in  18&J,  upon  the  recommendation  of  the  Central  Committee  of 
Hygiene,  the  French  Government  prohibited  the  sale  of  articles  of  food  contain- 
ing salicylic  acid.  As  protests  were  made  against  this  legislation,  and  as  these 
protests  had  led  to  contradictory  judicial  decisions,  the  above  committee  re- 
quested  the  opinion  of  the  French  Academy  of  Medicine.  A  commission  created  by 
that  body  of  savants  has  recently  made  a  report  (Bulletin  de  l'Acad  de  Med.,  Paris, 
1886,  T.  XVI.,  pp.  583  et  Beq.),  from  which  the  following  is  an  extract:  'While  in 
persons  of  good  health  the  prolonged  nse  of  such  small  quantities  of  salicylic  acid  as 
w  ould  he  contained  in  articles  of  food  or  drink  treated  with  this  substance  is  proba- 
bly not  injurious  to  health,  it  may  nevertheless  produce  very  decided  disorders  of 
health  in  certain  persons,  and  especially  in  the  aged  and  in  those  who  have  a  tenth  in  y 
to  diseased  kidneys  or  dyspepsia.  Salicylic  acid  and  its  salts  are  eliminated  by  the 
kidneys..  They  tend  somewhat  to  check  the  action  of  the  digestive  ferments  con- 
tained in  the  saliva,  enteric  juice,  and  pancrcat  ic  fluid,  and  hence  to  delay  digest  ion  ; 
hence  it  is  easy  to  understand  that  they  may  aggravate  digestive  or  renal  troubles." 

"The  reporl  closes  with  the  re  com  mend  at  ion  that  the  addition  of  salicylic  acid  or 
its  com pon nds,  even  in  small  amounts,  to  articles  of  food  or  drink  shall  he  absolutely 
prohibited  by  law  This  com  mission  found  by  their  investigation  that  the  quantities 
added  to  wine  were  aboul  8iz  grains  to  the  gallon,  and  to  beer  from  twelve  to  fifteen 
gran; 

•■  From  the  facts  lure  Btated  I  am  oi  the  opinion  that  it  is  time  that  the  addition  of 
sal  icy  lii-  acid  to  articles  of  food  received  a  cheek  at  the  hands  of  sanitary  authorities. 
I  have  made  examinations  of  several  different  kinds  of  bottled  beers  manufactured 

and  sold  in  t  his  ci  ty,  and  have  found  a  nuiuher  of  t  hem  to  contain  salicylic  acid.  The 
list  examined  contained  some  of  the  Western  beers,  which  were  also  found  to  contain 

it.     I  would  respectfully  recommend  that  some  action  betaken  by  this  Department 

towards  the  prohibition  of  this  injurious  adulteration 

peel  fully, 

■  I.    ii.  BAETLEY,  M.  D.,  Chitf  Chemirt." 


MALT    LIQUORS.  303 

SALICYLIC   ACID    IX   SAMPLES   EXAMINED   BY   THIS   DIVISION. 

Out  of  thirty  two  samples  analyzed  by  this  Division  I  found  seven  to 
contain  salicylic  acid  in  sufficient  quantities  to  admit  of  qualitative 
proof,  or  nearly  one  fourth  of  the  entire  number  analyzed.  The  serial 
numbersof  these  beers  corresponding  to  those  in  the  large  table  on  page 
282  are  as  follows:  4S01-3-5-G-1 7-23-25.  These  were  all  bottled  beers, 
one  being  an  imported  (Kaiser)  beer.  Xone  was  found  in  any  of  the  draft 
beers.  Of  the  nineteen  samples  of  American  bottled  beers,  six  contained 
salicylic  acid,  or  nearly  one  third.  These  included  the  product  of  some 
of  the  largest  breweries  in  the  country,  beers  that  are  used  to  a  very  large 
extent  all  over  the  United  States.  Whether  the  acid  is  added  in  the 
breweries  where  the  beer  is  made,  or  whether  it  is  used  by  the  local 
bottlers,  I  am  unable  to  decide.  In  one  ease  I  found  it  in  the  beer  sold 
hereunder  the  brand  of  a  large  Western  brewery,  and  sent  direct  to 
the  same  brewery  for  another  sample,  which  gave  no  test  for  the  acid  : 
unfortunately  1  cannot  be  sure  in  this  case  that  the  firm  in  question  did 
not  know  the  purpose  for  which  the  sample  was  intended. 

DETECTION   AND   ESTIMATION    OF   SALICYLIC   ACID. 

Fortunately  we  have  a  particularly  delicate  and  characteristic  test  for 
this  substance,  by  means  of  which  its  presence  can  be  detected  in  the 
minute  quantity  of  1  part  to  100,000.  This  is  the  well-known  charac- 
teristic violet  color  it  gives  with  ferric  salts.  The  test  can  sometimes 
be  applied  directly  in  the  case  of  very  clear  beers,  but  in  most  samples 
it  is  obscured,  either  by  the  original  color  of  the  solution,  or  by  the  color 
produced  by  the  combination  of  the  iron  with  other  constituents  of  the 
liquid.  There  are  various  procedures  iiiven  for  the  separation  of  the 
salicylic  acid  from  these  constituents,  so  as  to  apply  the  test  to  it  when 
in  a  pure  state.  Bias1  has  investigated  various  methods,  including  the 
previous  precipitation  of  the  beer  with  Lead  acetate,  and  tin4  removal  o* 
the  excess  of  lead  with  sulphuric  acid;2  shaking  out  the  acidified  solu- 
tion with  ether,  evaporation  of  the  ether  and  testing  of  the  residue; 
treatment  with  bone-black,  washing  out  the  latter  with  alcohol  and  ap- 
plying the  test  to  the  alcoholic  solution; — none  of  which  methods,  lie 
thinks,  gives  SO  good  results  as  the  application  of  the  test  to  the  urine 
of  a   person   who   has  drank  some   of    the  beer  in   question.      By   this 

peculiar  method  of  making  the  human  body  a  medium  of  separation,  he 
claims  to  make  the  test  five  times  as  delicate  as  where  it  is  applied 
directly  to  the  beer.  Bomtrager3  arrived  at  similar  conclusions,  and  1 
can  testify  myself  to  its  superior  delicacy  to  the  direct  application  to  t lie 
beer.     Muter*  was  probably  the  first  I  r  the  separation, 

also  recommended  by  Aubrj .'  Portele6  precipitates  the  tannin,  &c,  l»\ 
a  solution  of  gelatine  and  shakes  up  the  filtrate  with  ether.    Weigerl  ;  uses 

Jonr.  prak.  Ch<  m,    i.».  13.  Zoit.  Anal.  (  hem.  L88< 

E.  Bobinetj  Compt.,  n  ad.  84,  1321.  Weinlanbe  i  - 

:t  Zeit,  Anal.  Chem    L881,  B7.  /•  it,  Anal.  Chem.  1880 

I  be  Analyst  l.  193. 


304  FOOD  AND  Fool)  ADULTERANTS. 

amyl  alcohol  as  a  solvent,  as  follows:  £<50cc  wine1  (or  beer) are  shaken 
np  with  5cc.  amyl  alcohol  in  a  small  flask  for  a  lew  minutes  and  allowed 
to  separate.  The  clear  amyl  alcohol  is  then  drawn  oft'  and  an  equal 
quantity  of  alcohol  added,  with  which  it  makes  a  colorless  solution.  To 
this  solution  is  added  a  few  drops  of  dilute  solution  of  chloride  of  iron, 
which  produces  the  violet  color." 

The  use  of  chloroform  as  a  solvent  is  recommended  by  the  German 
Imperial  Commission  for  the  establishment  of  methods  for  wine  analy- 
sis.-' 

The  Paris  Municipal  Laboratory  allows  the  choice  of  four  different 
methods  for  applying  the  test  in  case  the  ether  extract  does  not  afford 
satisfactory  results: 

(l)  By  adding  a  small  quantity  of  a  dilute  solution  of  chloride  of  iron  to  precipitate 
.the  tannin,  and  subsequent  extraction  with  ether. 

(*2)  By  precipitation  of  the  tannin  with  gelatine  or  albumen. 
'.     I'.y  treatment  with  ether  in  the  ordinary  way  and  after  the  ether  is  evaporated 
the  residue  is  again  treated  with  a  few   cubic  centimeters  of  perfectly  pure 
benzine,  the  solution  evaporated,  and  the  residue  from  this  evaporation  sub- 
jected to  the  test. 

(  l     i'.y  treatment  with  pure  chloroform. 

The  union  of  Bavarian  chemists  has3  adopted  the  method  of  Hose4 
who  uses  a  mixture  of  equal  parts  of  ethylic  and  petroleum  ether  tor 
extracting  the  beer  or  wine,  as  follows:  u50cc,  of  the  beer  are  shaken  up 
in  a  separately  funnel  with  equal  parts  of  ether  and  petroleum  ether, 
after  acidulating  with  5cc.  of  dilute  sulphuric  acid.  The  separation 
follows  very  quickly,  when  the  watery  part  is  allowed  to  How  through 
the  stop  cock  and  the  ethereal  is  poured  out  through  the  neck  into  a 
small  dish.  After  the  ether  has  been  evaporated,  and  also  the  greater 
part  of  the  petroleum  ether  except  a  lew  cubic  centimeters,  :i-l  cc.  of 
water  are  brought  into  the  still  warm  dish.  This  is  well  stirred,  a  few 
drops  of  a  very  dilute  solution  of  chloride  of  iron  added,  and  the  whole 
filtered  through  a  moistened  filter,  which  allows  of  the  passage  only  of 
I  lie  watery  part  of  the  solution.  On  the  addition  of  the  chloride  of  iron 
the  petroleum  ether  solution  assumes  a  deep  yellow  color,  due  to  cer- 
tain compounds  Of  the  iron  With  the  resin  of  the  hops.      In  the  absence 

of  salicylic  acid  the  filtrate  is  nearly  water-clear  with  a  slight  tinge  of 
yellow  ;  if  present,  even  in  traces,  the  solution  takes  on  the  well  known 
violet  color.5 

'I'd  test  the  efficiency  of  t  liese  various  methods  two  samples  of  a  very 
dark  beer  known  to  be  \'\cv  from  salicylic  acid  were  taken,  and  to  one 
was  added  salicylic  acid  in  the  proportion  of  .05  grams  to  the  liter,  and 

gome  of  the  processes  given  are  intended  for  wine,  but  are  equally  applicable  to 
bcor,  milk,  fruit  juioes,  A  o. 

!)!.•  Weinanalyse,  Komraentar,  n.*.  w, 
<  >p.  eil. 

\irh.  r.  iivgirn.     Analyst,  18S6,  I :;:. 
'The  tame  test  is  (riven  hv  II.  Taffe,  Bull.  <!<•  la  Soo.  de  Cbim.de  Paris,  46,  So.  L3. 


.MALT    LIQUOR'S.  305 

to  the  other  -005  grams.     These  two  samples  were  then  subjected  to 
treatment  by  eight  different  methods,  as  follows  : 

(1)  Extracted  with  chloroform. 

(2)  Extracted  with  ether  simply. 

(3)  Extracted  with  amyl  alcohol. 

(4)  Extracted  with  ether  after  previous  precipitation  with  lead  stihace- 

tate. 

(5)  Extracted  with  ether  after  previous  precipitation  with  gelatine. 

((>)  Extracted  with  ether  after  previous  precipitation  with  ferric  chlo- 
ride. 

(7)  Extracted  witli  equal  parts  of  ethylic  and  petroleum  ether. 

(8)  Extracted  with  ether,  the  solution  allowed   to   evaporate  sponta- 

neously, and  the  residue  extracted  with  benzine. 
These  tests,  tried  on  the  beer  containing  .05  grams  to  the  liter,  gave 
results  which  ranged  them  in  the  following  order  of  succession,  accord 
ing  to  the  st length  and  brilliancy  of  the  test:  8,  5,  7,  G,  2,  1,  4,  3.  In 
methods  5  and  0  the  length  of  time  required  to  filter  the  solutions  con- 
stitutes an  objection  to  their  use,  The  same  tests  applied  to  the  beer 
containing  .do,")  grams  to  the  liter  gave  the  test  only  in  the  case  of  Nos. 
S  and  7,  the  former  being  the  better  of  the  two.  The  same  series  of 
tests  were  applied  to  a  red  wine,  with  very  similar  results,  so  I  have 
adopted  method  No.  8  in  all  the  work  done  on  beers  and  wines,  and 
would  recommend  cither  that  or  No,  7,  both  of  which  give  a  perfectly 
bright,  water-clear  solution,  in  which  the  slightest  tinge  of  violet  color 
is  plainly  visible. 

QUANTITATIVE   KSTHIATION. 

While  the  qualitative  determination  of  salicylic  acid  is  so  delicate  and 
easy  of  execution,  the  quantitative  estimation  is  unfortunately  a  tedious 
and  unsatisfactory  operation,  in  the  small  quantities  in  which  it  is 
found.  This  is  an  argument  in  favor  of  the  entire  prohibition  of  its  use 
in  foods  in  preference  to  the  restriction  of  the  quantity  to  be  used. 

The  determination  may  be  made  by  the  same  method  as  described 
above  for  the  qualitative  test,  Simply  making  the  extraction  complete. 
One  hundred  cubic  centimeters  of  the  beer  or  wine  are  taken,  acidified 
with  a  few  drops  of  hydrochloric  acid,  and  extracted  with  three  succes- 
sive portions  of  ether  of  50co.  each  j  these  are  mixed  and  the  whole 
allowed  to  evaporate  Spontaneously.  The  residue  from  this  evapora- 
tion is  heated  for  an  hour  on  the  water  bath  to  drive  off  volatile  acids, 
and  treated  with   L50cc.  of  pure  benzine,  which  is  allowed  to  stand  in 

contact  with  the  residue  for  t  w  cnty-four  hours,  when  it  is  drawn  oil"  care- 
fully and  the  residue  again  treated  with  ^Ahv.  of  benzine,  which  is  added 
to  the  fust    portion.     This  200CC  of  benzine  is   then  made  up  to  50 
with  absolute  alcohol,  and  titrated  directly  with  a  decinormul   solution 
of  soda,  previously  standardized  by  operating  upon  a  similar  mixture 


306  FOOD  AND  FOOD  ADULTERANTS. 

The  acid  may  also  be  extracted  by  treatment  with  successive  portions 
of  chloroform,  which  is  carefully  decanted,  the  solution  evaporated,  and 
the  crystallized  salicylic  acid  weighed.1 

A.  Kemoiit2  published  in  1881  a  method  for  the  colorimetric  estima- 
tion of  salicylic  acid,  which  was  modified  by  Pellet  and  De  Grobert3  in 
the  following  manner: 

A  series  of  uniform  test-tubes  are  prepared  about  20cm.  in  height  and 
15mm.  in  caliber,  to  which  are  added,  successively,  lcc,  0.75cc,  0.5cc., 
0.4cc.,  0.3cc.,  0.2cc,  O.lcc.  of  a  solution  of  1  gram  of  salicylic  acid  in  1 
liter  of  distilled  water,  and  the  volume  in  each  tube  brought  to  lOcc. 
with  distilled  water.  To  the  first  tube  is  added  three  drops  of  a  di- 
lute solution  of  ferric  chloride  (1005  to  1010  specific  gravity),  in  the 
second  and  third  two  drops,  in  the  others  one  drop.  The  last  tube  may 
be  simply  stirred  with  a  glass  rod  which  has  been  dipped  into  the  iron 
solution.  One  hundred  cubic  centimeters  of  the  beer  or  wine  to  be  tested 
arc  now  taken  and  shaken  up  with  lOOcc.  of  ether,  and  five  drops  ILS()4 
of  30°  15.,  allowed  to  stand,  carefully  separated,  and  this  operation  re- 
peated twice.  The  ether  is  quickly  evaporated  off  in  the  water  bath,  the 
residue  brought  into  a  porcelain  evaporating  dish  of  about  0-8  cm.  di- 
ameter, the  flask  washed  out  with  a  few  cc.  of  ether  and  the  dish  placed 
in  an  air  bath  heated  to  about  50°  C.  to  drive  off  the  ether  completely; 
1 ,5cc.  of  a  solution  of  soda  is  then  added,  of  such  strength  that  lOcc.  con- 
tain 0.1  grains  Xa_.< ),  which  is  sufficient  to  saturate  about  0.2  grams 
of  salicylic  acid,  equal  to  a  content  in  the  sample  of  2  grams  per  liter. 
If  the  residue  is  still  acid  after  this  addition,  it  is  due  to  acetic  acid.  By 
evaporating  to  dryness  this  excess  can  be  driven  oil  while  the  salicylic 
acid  is  retained,  as  it  is  able  to  displace  acetic  acid  from  its  salts.  The 
residue  is  now  treated  with  live  drops  of  ILSO4  of  30°  !>.,  and  then  with 
20cc.  <>f  benzine,  and  the  whole  filtered;  lOcc.  of  the  filtered  benzine  so- 
lution is  brought  into  a  test-tube  of  similar  dimensions  to  those  men- 
tioned above;  LOcc.  distilled  water  and  one  or  two  drops  of  the  dilute 
ferric  chloride  solution  added,  and  the  contents  well  shaken.  If  sal- 
icylic acid  is  present  it  is  all  taken  up  by  the  lower  watery  portion  and 
the  color  may  be  compared  with  that  of  the  standard  tubes.  If  it  agrees 
in  intensity  with  one  of  these,  the  calculation  is  very  simple.  Suppose, 
lor  example,  it  agrees  with  the  fourth  tube,  which  contains  in  the  lOcc. 
of  liquid  0.0004  grams  salicylic  acid,  then  the  LOoc.  of  benzine  solution 
also  contained  0.000  1  grams,  and  the  20cc.  from  which  it  was  taken 
contained  OOOOS  grams  in  lOOcc.  of  the  wine,  or  .008  grams  to  the  Liter. 
The  authors  of  this  method  found  on  applying  it  to  wine  to  which  a 
known  quantity  of  salicylic  acid  had  been  added,  that  only  93  per  cent. 
Of  the  amount  added  was  found,  so  their  results  were  divided  by  03  on 

that  basis,     With  tins  modification  they  obtained  from  two  samples  of 

^.-  two  methods  are  employed  in  tin-  Municipal  Laboratory  of  Paris. 
Jour. Pharm.  Chiin.  [5],  I,  34,  Chem.  Cent.,  1881,  '"<■'>. 
opt.  Rood,  a:;,  278,  Chem.  (  ent.,  1881,  711, 


MALT    LIQUORS.  307 

wine  to  which  had  been  added,  respectively,  0.034  and  0.126  grams  per 
liter  COST  and  0.123  grams. 
M;  Remont1  also  devised,  in  1882,  what  might  be  called  an  empirical 

method  for  the  estimation  of  the  quantity  of  salicylic  acid  added  to  wine 
or  beer,  which  would  doubtless  prove  very  convenient  in  case  its  use 
were  limited  by  law  to  a  certain  definite  quantity,  as  follows  : 

In  a  liquid,  similar  to  that  which  is  to  be  tested,  is  dissolved  a  known 
quantity  of  pure  salicylic  acid;  of  this  standard  liquid  50cc.  are  taken 
and  well  shaken  with  50cc.  of  ether,  and  allowed  to  separate]  25cc.  of 
the  ether  are  taken  in  a  ilat  dish  and  subjected  to  evaporation  at  a 
temperature  below  boiling,  in  the  presence  of  lOcc.  of  water  5  when  the 
ether  has  disappeared,  the  water  is  poured  into  a  graduated  cylinder 
and  its  volume  made  up  to  25cc.  with  the  washings  of  the  dish.  This 
solution  contains  the  same  proportion  of  salicylic  acid  as  the  standard; 
lOcc.  of  the  liquid  to  be  analyzed  are  then  taken  and  shaken  with  lOcc. 
of  ether;  occ.  of  the  clear  ether  are  taken,  evaporated  with  Ucc.  of 
water,  and  the  residual  liquid  made  up  to  5cc.  with  the  washings  of 
the  dish,  as  above. 

Two  tubes,  each  graduated  to  30cc,  are  taken,  and  into  one  is  intro- 
duced occ.  of  the  standard  aqueous  solution  as  obtained  above,  and  into 
the  other  the  5cc.  obtained  from  the  sample  for  analysis.  To  each  tube 
is  added  the  same  quantity  of  a  i  per  cent,  solution  of  ferric  chloride, 
avoiding  an  excess.  The  comparison  of  the  two  tubes  may  then  be 
made,  and  the  process  can  be  made  quantitative  by  diluting  with  water, 
or  other  colorimetric  methods. 

The  author  insists  upon  the  necessity  of  taking,  as  a  means  .»i'  compar- 
ison, a  liquid  of  the  same  nature  as  the  sample  for  analysis,  as  the 
foreign  matters  which  ether  dissolves  from  wine,  beer,  or  cider  alter  the 
delicacy  of  the  color  test. 

si  LPHITBS. 

The  use  of  sulphurous  acid  as  a  preservative  agent  in  beer  and  wine, 
either  in  the  form  of  soluble  sulphites,  liquid  sulphite  of  lime,  or  sulphur 
fumes,  is  not  at  all  recent.  It  is  one  of  the  oldest  preservatives  known. 
Together  with  other  chemical  preservatives  its  use  is  forbidden  in 
France,  and  the  German  authorities  include  it  with  boras  as  an  agent 
whose  physiological  effect  is  still  too  little  known  to  allow  of  its  indis- 
criminate use.  Jt  is  also  sometimes  introduced  into  beers  by  the  hops, 
which  are  very  generally  preserved  by  means  of  sulphur  fumes.  The 
Bavarian  authorities  allow  its  use  in  sulphuring  barrels  and  hops,  AS 
will  be  seen  when  their  method  of  analysis  is  described  later.  Of  course 
the  quantities  brought  into  the  beer  in  this  way  are  very  small. 

The  qualitative  test,  which  is  given  by  many  of  the  books  on  the  sul» 
jeet,'  \  iz.  the  reduction  of  the  sulphur  to  hydric  sulphide  gafl  h\    means 

of  nascent  hydrogen,  is  entire!)  erroneous,  as  I  have  proved  bj  experi 

mpt.  Eteud  Konig,  for  instance,  ]».  U0;  Dietzsch,  p.  1 


308  FOOD  AND  FOOD  ADULTERANTS. 

ments  made  upon  the  various  albuminous  constituents  of  beer  with  the 
saiiir  test.  Hops  (known  to  be  free  from  S02),  malt,  and  even  ground 
barley,  treated  with  hydrochloric  acid  and  zinc  gave  a  very  distinct  black- 
ening of  lead  acetate  paper  in  the  course  of  fifteen  minutes,  and  the 
teal  applied  to  the  beers  examined  gave  a  distinct  reaction  in  every  case. 
I  concluded  from  the  above-described  experiments  that  the  J\>  S  came 
from  the  sulphur  contained  in  the  albuminous  bodies  of  the  grain,  which 
was  reduced  by  the  nascent  hydrogen.  Blank  experiments  with  the 
reagents  used  gave  no  test  for  sulphur.  Since  I  made  these  experi- 
mentfl  similar  conclusions  were  reached  by  M.  von  Klobulow,1  who 
found  that  sulphur  was  reduced  from  any  of  its  compounds  by  nascent 
hydrogen,  and  so  complete  is  this  action  that  he  has  made  it  the  basis 
for  a  new  method  of  estimating  sulphur.  It  was  probably  by  this  test 
that  sulphurous  acid  was  found  in  very  old  wines,  as  has  been  reported. 
The  method  of  detecting  the  presence  of  S02  by  its  oxidation  to  II-.. 
SO,  is  probably  the  best,  and  can  be  employed  very  successfully  for  the 
quantitative  estimation  also.  There  are  various  methods  in  use  for 
affecting  the  oxidation,  as  well  as  for  the  subsequent  determination  of 
the  sulphuric  acid  formed.  In  the  method  employed  by  the  Paris  Mu- 
nicipal Laboratory  the  beer  is  acidulated  with  sulphuric  acid,  and  a 
current  of  pure  carbonic  acid  gas  is  drawn  through  the  liquid  and  then 
into  a  solution  of  chloride  of  barium  mixed  with  iodine  water.  If  SO.,  is 
present,  a  precipitate  of  sulphate  of  barium  forms  in  tin*  latter  mixture. 
Other  oxidizing  agents  may  be  used  instead  of  the  iodine.  Wartha- 
nsed  nitrate  of  silver  solution  for  a  qualitative  test  ;  bichromate  of  pot- 
ash furnishes  a  very  convenient  agent,  and  the  solution  of  it  may  be 
made  standard  and  titrated  afterwards  to  determine  the  extent  of  oxi- 
dation. I  have  used  permanganate  of  potash  with  very  good  results  for 
a  qualitative  test.  But  probably  the  best  method  for  both  qualitative 
and  quantitative  determination  is  that  used  by  the  union  of  Bavarian 
chemists,  which  I  have  employed  in  testing  the  samples  examined.  It 
is  as  follows:  lOOcc.  of  the  liquid  to  be  examined  are  acidulated  with 
phosphoric  acid,  and  distilled  in  a  stream  of  carbonic  acid  gas,  and  the 
distillate  received  in  a  flask  containing  5cc.  of  normal  iodine  solution. 
After  the  fust  third  IS  distilled  Off,  the  distillate,  which  should  still 
contain  excess  of  free  iodine,  is  acidified  with  hydrochloric  acid,  heated, 
and  barium  chloride  solution  added.  If  a  precipitate  of  more  than  10 
milligrams  is  obtained  in  the  barium  solution,  the  wine  or  beer  contains 
SUlphurOUS  acid  in  excess  of  the  legalized  limit.  (The  allowance  of  10 
milligrams  of  barium  sulphate  is  made  to  admit  of  the  hops  being  sul- 
phured.) In  using  this  method  I  have  found  it  necessary  not  only  to 
have  tin-  delivers  tube  from  the  condenser  dip  into  the  iodine  solution, 
hut  also  to  attach  a  mercury  valve   to  the  flask    in  which  it  is  received. 

/.it.  An.il.  <  'In-ill .  25,  L53;  Cbeui.  News.  L886, 
i;  richte  d.  Deutsch.  Chom.  Gesell.  l">,  »••">?. 


MALT    LIQUORS.  309 

A  few  of  the  samples  examined  by  this  test  gave  a  slight  turbidity 
with  barium  chloride,  viz  :  Serial  Xos.  4804-G-10-13  aud  14,  while  only 
one,  No.  4S15,  gave  sufficient  precipitate  to  justify  the  assertion  that  a 
sulphite  had  been  added  to  it.  I  have  not  been  able  to  find  any  re- 
corded instance  of  sulphurous  acid  being  found  in  American  beers. 

BORAX. 

This  agent,  although  used  very  extensively  in  preserving  meats,  veg- 
etables, and  canned  goods,  does  not  seem  to  have  been  applied  to  malt 
liquors  to  any  great  extent,  although  it  has  been  found  in  wines.  Its 
use  is  prohibited  in  France  and  Germany.  The  test  for  boracic  acid  is 
best  applied  to  the  ash.  If  this  is  rubbed  up  with  water  acidulated  with 
a  little  hydrochloric  acid  and  a  piece  of  turmeric  paper  dipped  into  the 
solution  and  then  dried,  it  will  show  a  peculiar  reddish  tint  if  borax  be 
present.  For  a  very  delicate  test  a  large  quantity  of  the  liquid  to  be 
tested  may  be  evaporated  to  a  sirup,  with  a  slight  addition  of  sulphuric 
acid,  the  residue  extracted  with  alcohol,  and  the  latter  ignited.  The 
edges  of  the  flame  will  be  colored  green  if  borax  is  present.  None  of 
the  samples  examined  gave  any  test  for  borax. 

In  conclusion  of  the  work  on  preservatives,  it  may  be  noted  that  it 
was  done  during  the  cold  weather  of  January, February , and  March.  It 
is  quite  probable  that  during  warm  weather  the  use  of  preservative 
agents  is  still  more  general  than  shown  by  the  analyses. 

MINERAL    ADDITIONS. 

The  presence  of  lead,  copper,  or  zinc,  sometimes  observed  in  malt 
liquors,  is  due  usually  to  the  use  of  brass  faucets  or  lead  pipes  by  the  re- 
tailer in  drawing  off  the  liquor  or  in  tilling  bottles.  The  amount  of  these 
metals  taken  up  by  acid  liquors  in  this  way  is  quite  small  usually,  but 
may  be  considerable  if  they  are  long  left  in  contact  with  the  metallic 
surface.  Thus  the  flrsl  glass  drawn  from  a  faucet  in  the  morning  is  apt 
to  contain  considerable  copper  and  zinc  in  solution.  In  Paris  the  appa- 
ratus used  for  drawing  beer  is  subject  t<>  supervision,  and  a  frequent 
cleansing  and  proper  kind  of  material  is  insisted  on.  The  Brooklyn  1  >e 
partmenl  of  Health  issued  an  order  iii  L88C  prohibiting  the  use  of  unpro- 
tected brass  faucets  in  drawing  beer,  but   its  enforcement   lias  not  been 

insisted  on.1    Analyses  made  for  the  board  by  Otto  Grothe  of  ales  drawn 

through   pnmps  showed    small   quantities  of  copper,  zinc,  and    lead   in 
every  Ca£ 

Alum  is  sometimes  ased  as  a  clarify  Ing  agen  t  in  the  brewing  of  beer 
The  method  of  detecting  the  presence  of  the  metals  in  liquors  need 
not  he  dwelt  on  here  It  is  best  performed  in  the  ash  from  a  large  quan- 
tity of  the  suspected  sample. 

1  Annual  Report  Dept.  Health,  Citj  of  Brooklyn,  1886,  p.  B7j  and  1887,  p 
•id. 

1460— No.  13,  pt  3 t 


310  FOOD    AND    FOOD    ADULTERANTS. 

BICARBONATE   OF   SODA. 

This  salt  is  added  to  beer  for  the  purpose  either  of  correcting  an  undue 
acidity  of  the  beer,  resulting  from  improper  brewing,  or  of  imparting  to 
it  an  increased  "head,"  or  content  of  carbonic-acid  gas,  or  for  both  pur- 
poses. The  salt  is  decomposed  by  the  free  acid  of  the  beer  and  the  gas 
liberated,  lactateaudacetateof  sodabeingleftdissolved  in  the  beer.  This 
seems  to  be  purely  an  American  practice;  at  least  I  have  failed  to  find 
any  mention  of  it  in  European  authorities.  Some  of  them  mention  the 
use  of  marble  dust  or  magnesia  for  the  correction  of  acidity,  but  very 
little  consideration  is  given  to  the  subject.  In  this  country,  however,  it 
seems  to  be  very  widespread.  The  following  extracts  are  taken  from  a 
paper  read  by  Otto  Grotlie,  Ph.  D.,1  before  the  American  Society  of  Pub- 
lic Analysts  :l 

The  Health  Department  of  the  city  of  Brooklyn  has  for  some  time  carried  on  inves- 
tigations with  reference  to  the  brewing  of  lager  beer  as  practiced  in  that  city.  The 
peculiar  cathartic  effect  of  some  of  the  Brooklyn  beers  seemed  to  indicate  the  presence 
of  some  substitutes,  principally  for  hops.  The  analysis  of  such  suspicions  beer  failed, 
however,  to  reveal  anything  of  importance,  either  on  account  of  the  absence  of  such 
substitutes  or  because  the  quantities  of  beer  used  were  too  small.  Before  going  to  the  ex- 
pense of  purchasing  a  keg  or  two  from  each  brewery  for  the  chemical  laboratory,  Dr. 
Bartley  thought  it  to  be  the  best  to  have  the  breweries,  in  the  first  place,  inspected. 
These  inspections  resulted  principally  in  the  discovery  of  a  variety  of  substances  used 
by  beer  brewers  as  clearing  and  improving  agents,  the  latter  being  considered  the  most 
objectionable.  They  were  sodium  bicarbonate,  tartaric  acid,  cream  of  tartar,  isin- 
glass, or  gelatine,  glucose,  grape  sugar,  juniper  berries,  and  salicylic  acid. 

Sodium  bicarbonate  is  a  substance  more  regularly  used  by  brewers.  *  *  *  The 
opinion  of  the  brewers  about  the  necessity  of  this  addition  is  \ cry  much  divided; 
while  some  believe  it  to  be  utterly  necessary,  others  say  they  would  rather  do  with- 
out it,  as  it  causes  them  a  heavy  expense.  They  all  say.  however,  they  cannot  avoid 
it,  because  the  public  wants  a  perfectly  neutral  beverage.  There  is  beer  in  the  mar- 
ket which  has  no  addition  of  bicarbonate.  *  *  *  The  quantity  of  soda  added 
varies  very  much,  and  we  may  say  in  proportion  to  the  quantity  of  acid  contained  in 
the  beer.  This  quantity  of  acid  in  the  beer  depends  upon  the  know  ledge  and  the  at- 
tention of  the  brewer.  Thus  we  find  that  breweries  which  have  (lean,  well-venti- 
lated, and  flushed  cellars,  in  which  refrigerating  machines  are  in  use,  and  which 
air  conducted  in  a  scientific  way  byanexperl  foreman,  can  afford  to  sell  their  pro- 

duct   with   less  than   one-third  of  the   quantity  Of  BOdic   bicarbonate   used   by  smaller 

concerns  which  are  not  so  well  conducted  and  whioh  have  not  the  facilities  of  their 
larger  compel  itors. 
The  largest  quantity  of  bicarbonate  used  is  about  •„' |  ounces  to  t  lie  keg,  or  quarter  of 

a  barrel.     The  size  Of  a  barrel  varies  from  :'.l  |  t<>  :'.:'»  gallons,  according  to  the  age,  the 

older  kegs  becoming  smaller  by  the  contraction  of  the  wood.  A  keg,  therefore,  con- 
tains 8  gallons  of  beer,  or  64  pints,  which  is  considered  equal  to  about  a  hundred  glasses 
as  sold  in  the  beer  saloons  over  the  counter.  A  glass  of  beer, therefore, contains  in 
some  cases  three-fourths  of  a  gram  of  bicarbonate  of  soda;  and  as  a  moderate  beer 
drinker  will,  under  certain  circumstances,  for  instance  in  hot  weather,  drink  abonl 

t  wenty  glasses  of  beer  a  day,  he  takes  about  L5  grains,  or  25£  grains  of  bicarbonate  of 
soda  with  it.  A  heavy  beer  drinker— say,  a  laborer  who  works  outdoors  and  w  ho  bu\  s 
the   beer  by    the   pint-may   consume  as  many  as  forty    glasses  a  day ,  and  he  takes  an 

ounce  of  bioarl ate  <>f  soda  with  it.     The  smallest  quantity   of  bicarbonate  of 


Ann. Rep.  Dept.  of  Health,  City  of  Brooklyn,  L885,p.92. 


MALT    LIQUORS.  311 

soda  used  in  onr  breweries  is  1  ounce  to  a  half  barrel,  and  the  difference  in  the  effect 
of  that  addition  is  a  very  remarkable  one,  the  beer  tasting  slightly  acid. 

There  cannot  be  any  doubt  that  large  quantities  of  bicarbonate  of  soda  regularly 
introduced  into  the  stomach  are  detrimental  to  the  health.  Inasmuch  as  the  lager 
beer  is  used  as  a  food  by  many  people,  it  would  be  greatly  appreciated  by  intelligent 
beer- brewers  and  beer-drinkers  if  the  use  of  bicarbonate  of  soda  could  be  regulated 
by  the  authorities,  or,  if  possible,  entirely  abolished.  By  such  regulations  the  un- 
clean brewer  would  be  compelled  to  either  keep  his  brewery  clean,  or  go  out  of  the 
business  altogether.  Such  regulations  should  also  be  extended  to  the  quality  of  the 
metals  of  the  apparatus  used  in  the  different  brewing  processes,  so  that  to  the  Amer- 
ican lager  beer  the  same  name  can  be  given  as  to  the  German  beer,  whieh  Justus  von 
Liebig  called  "  liquid  breed." 

There  are  several  rather  misleading  statements  in  the  above.  Dr. 
Grothe  says  in  the  first  place  that  "the  public  wants  a  perfectly  neutral 
beverage,"  which  is  open  to  considerable  doubt ;  and  again,  "  the  small- 
est quantity  of  bicarbonate  of  soda  used  is  one  ounce  to  a  half  of  a  bar- 
rel, and  the  difference  in  the  effects  of  that  addition  is  a  very  remarkable 
one,  the  beer  tasting  slightly  acid."  If  this  latter  statement  is  taken  in 
a  strictly  chemical  sense,  it  is  rather  paradoxical,  fora  bicarbonate  added 
to  a  liquid  of  course  tends  to  make  it  alkaline.  What  is  meant  bv  its 
tasting  slightly  acid  doubtless  is  that  it  acquired  a  pungency  to  the 
taste  on  account  of  the  liberation  of  carbonic  acid  gas  from  the  bicarbon- 
ate by  the  free  acid  existing  in  the  beer.  One  of  the  beers  I  examined 
(No.  4810)  was  actually  alkaline  in  reaction  from  excess  of  added  bicar- 
bonate, and  the  taste  was  far  from  being  agreeable. 

I  would  hardly  take  so  decided  a  stand  as  Dr.  Grothe  in  regard  to  the 
injury  done  to  the  health  of  the  beer-drinker  by  bicarbonate  of  soda 
per  sr.  It  may  be  necessary  to  explain  to  a  non-scientific  reader  that  the 
bicarbonate  does  not  remain  in  the  beer  as  bicarbonate,  unless  there  is 
an  amount  added  in  excess  of  the  quantity  of  free  acid  present  in  the 
beer.  This  free  acid  (mostly  acetic  in  soared  beers,  but  due  chiefly  to 
acid  phosphates  in  normal  beers)  combines  with  the  bicarbonate,  set- 
ting free  carbonic  acid,  and  forming  acetate  of  soda  and  basic  phosphate 
which  remain  in  solution.  The  reaction  is  very  similar  to  that  which 
takes  place  in  using  baking  powders  for  cooking  purposes,  except  that 
in  the  latter  case  tartrate  of  soda  and  potash  (Bochelle  salts)  IS  left  in- 
stead of  acetate  and  phosphate  of  soda.      Where  bitartrate  of  potash  is 

added  to  the  beer  along  with  the  soda  (as  sometimes  occurs  according 
to  the  Brooklyn  report)  the  reaction  is  precisely  the  same.  In  these 
days  of  the  almost  universal  consumption  of  baking  powders  there  is 

doubtless  enough  alkaline  salts  thrown  into  a  man's  stomach  with  his 
food  without  pumping  them  in  with  his  drinks  as  well.      At  all  events 

there  can  be  but  little  question  of  the  propriety  of  prohibiting  the  use 
of  bicarbonate  of  soda  in  beer.  It  is  entirely  unnecessary  and  foreign  to 
the  production  or  preservation  of  pure  beer.  Moreover,  its  use  Berves 
to  cover  up  and  hide  the  effect  a  <»f  poor  brew  ing  and  improper  storing  or 
refrigerating,  and  should  be  prohibited  from  this  cause  alone  if  there 

were  no  other. 


312 


FOOD  AXD  FOOD  ADULTERANTS. 


DETECTION. 

The  detection  of  the  addition  of  very  small  quantities  of  bicarbonate 
of  soda  to  beer  is  by  no  means  an  easy  matter  when  the  constant  pres. 
ence  of  soda  salts  in  beer  ash  is  considered,  and  the  very  variable  con- 
tent of  alkali  in  the  waters  used  for  brewing  purposes.  The  ash  of  beer 
is  of  very  variable  composition,  being  obtained  in  part  from  each  of  the 
principal  constituents  which  enter  into  the  preparation  of  the  drink, 
viz,  the  malt,  the  hops,  and  the  water  used  in  the  brewing.  The  con- 
tent of  soda  (Xa20)  in  the  ash  varies  in  different  published  analyses, 
from  less  than  4  per  cent,  up  to  35  per  cent,  of  the  ash,1  and  this  without 
a  sufficient  proportion  of  chlorine  to  account  for  the  large  per  cent,  of  soda 
as  salr.  The  presence  of  any  considerable  quantities  of  carbonate  in 
beer  ash,  however,  is  abnormal,  and  indicates  the  addition  of  bicarbon- 
ate of  soda  to  the  beer,  the  acetates,  lactates,  &c.,  formed  from  it  being 
converted  into  carbonates  by  the  process  of  incineration.  So  far  as  I 
have  been  able  to  ascertain,  no  carbonic  acid  has  ever  been  found  in 
the  ash  of  normal  beer,  its  alkalinity  being  due  to  the  presence  of  alka- 
line phosphates.  I  have  found  no  statement  as  to  whether  the  ash  of 
normal  beer  reacts  acid  or  alkaline  in  any  of  the  books  on  the  subject 
except  Eisner,2  who  says  it  reacts  acid.  This  must  certainly  be  a  mis. 
take,  for  the  ash  of  every  sample  I  examined  gave  a  strong  alkaline  re- 
action, requiring  from  5  to  3.5cc.  of  deci normal  acid  for  the  neutraliza- 
tion of  the  ash  from  lOOcc.  of  beer.  Ilassall'  says,  on  the  other  handi 
"the  alkalinity  of  the  ash  must  be  estimated"  in  determining  whether 
some  alkaline  earth  or  alkali  has  been  added. 

In  order  to  investigate  this  question  I  procured  a  sample  of  beer  made 
in  Lafayette,  Ind.,  which  was  guaranteed  to  contain  no  bicarbonate  <>i 
soda,  and  which,  from  my  knowledge  of  the  parties  through  whom  it  was 
obtained,  I  have  every  reason  to  believe  to  be  a  sample  of  perfectly 
pure  beer.1 

The  complete  analysis  of  this  sample  was  as  follows: 


Specific  !_rt;ivity 

Per  cent  alcohol  i>.\  weight 


Do.  alcohol  by  volum 

i i  •  aol 

Do.  reducing  sugar  .i^  maltose 

Do.  :i--]i       ....         

!  >■>.  fixed  acid  as  lactic   

1)<>.  volatile  acid  aa  acetic 

Do.  phonphoric  arid 

l »"  c  ii  .".mi-  acid 


N< al  polarization 


1.0201 

::  72 

I  ..I 

l.  i." 

.201 

Several  portions  of  LOOcc  each  were  taken,  various  quantities  of  bi- 
carbonate of  soda  added,  and  after  solution  each  portion  evaporated 


Wolff,  Aaohen-Analysen,  p.  ''■'> 
Pag< 

706. 
1  A  small  qaanl it  \  of  rice  grH  was  a 


Imii led  to  have  been  used  in  i i ^  aanufactUr 


MALT    LIQUORS. 


313 


to  dryness  and  burned  to  ash.    The  alkalinity  of  the  ash  vras  then  as- 
certained, with  the  following  results  : 


No.  1.          No.  2.         No.  3. 

No.  4. 

Amount,  in  grams,  of  bicarbonate  added None .1               .5 

Number  of  cubic  centimeters  decinormal 

1.0 
30. 

From  these  results  it  will  be  seen  that  the  alkalinity  of  the  ash  shows 
very  plainly  the  addition  of  considerable  quantities  of  bicarbonate,  but 
small  additions  would  not  be  detected  in  this  way.  Again,  the  books 
state  that  the  addition  of  bicarbonate  of  soda  can  be  recoguized  by  the 
strong  effervescence  of  the  ash  with  an  acid.  This  statement  is  based 
enurely  upon  theoretical  grounds,  which  have  been  shown  by  later  in- 
vestigations to  be  fallacious.  When  the  acidity  of  normal  beer  was  sup- 
posed to  be  due  chiefly  to  lactic  acid,  the  formation  of  lactate  of  soda, 
which  would  be  converted  into  a  carbonate  on  ignition,  would,  theoret- 
ically, make  an  ash  which  would  effervesce  strongly  with  acid.  But  now 
that  it  is  known  that  the  acidity  is  due  to  acid  phosphates,  it  is  easily 
seen  that  the  addition  of  bicarbonate  would  only  tend  to  the  produc- 
tion of  neutral  or  alkaline  phosphates,  which  would  give  no  effervescence 
with  acid.  This  is  shown  by  experiments  I  made  with  the  sample  of 
normal  beer.  Several  portions  of  lOOcc.  each  were  taken,  and  different 
quantities  of  bicarbonate  of  soda  added,  and  when  solution  had  been 
effected  the  beer  evaporated,  and  the  residue  carefully  incinerated. 
The  test  for  the  presence  of  carbonate  was  made  very  carefully,  by  pour- 
ing a  few  drops  of  water  on  the  ash,  and  turning  the  whole  into  a  test- 
tube  containing  dilute  acid. 


No 

Amount  bicar- 
bonate of  soda 
added. 

Remarks. 

1  .- 

i  m$. 

No  effen escence. 
Da 

!>■>. 
Slight  effei  \  ■  - 
Strong  effervescence. 

2  

.1 

.2 

.:. 

1.0 

:j  

4 

It  will  be  seen  from  the  above  t  hat  there  was  no  carbonate  in  the  ash 

until  sufficient  bicarbonate  was  added  to  the  beer  to  neutralize  all  its 
acidity,  leaving  an  excess  of  bicarbonate  in  the  beer.  In  Nos.  i  and  5 
the  beer  reacted  alkaline  before  evaporat  ion. 


314 


FOOD  AND  FOOD  ADULTERANTS. 


The  same  beer  was  allowed  to  stand  until  it  had  become  quite  sour 
and  spoiled,  wheu  the  above  set  of  experiments  was  repeated,  with  the 


following  results : 


Xo. 

A  mount  bicar- 
bonate  ad- 

d.-.l. 

Remarks. 

1 

grains. 

2 

.  \      Slight  effervescence. 
.  2     Strong  effervescence. 
Do. 

1.0 

3 

4 

5 

From  the  above  results  it  would  seem  that  the  bicarbonate  united  by 
preference  with  the  acetic  aud  lactic  acids  formed  rather  than  with  the 
acid  phosphates  of  the  beer,  though  it  would  require  more  experiments 
on  the  subject  to  thoroughly  establish  this  point.  If  such  is  the  case, 
however,  it  will  be  possible  to  detect  the  addition  of  bicarbonate  to  a 
beer  that  has  soured,  though  not  to  a  normal  beer.  The  smallest  quan- 
tity used  in  practice,  according  to  the  Brooklyn  report,  is  one  ounce 
to  a  half  a  barrel,  which  would  be  about  1  to  2,000,  while  the  addition 


of  .1  gram  to  lOOcc.  would  be  1  to 


1,000. 


Girard1  gives  as  a  test  for 


the  addition  of  bicarbonate  of  soda  to  ciders  the  following  procedure  : 
Decolorize  with  bone  black,  evaporate  to  dryness,  treat  the  residue  with 
alcohol,  which  dissolves  the  acetates,  which  can  be  detected  in  the  alco- 
holic solution.  I  have  tried  this  test  with  very  indifferent  results,  as  1 
hud  the  alcohol  dissolves  so  much  other  matter  from  the  dried  residue 
that  it  is  difficult  to  detect  the  presence  of  acetic  acid  in  small  quanti- 
ties. The  distillation  of  the  beer  in  a  current  of  steam2  after  the  addi- 
tion of  phosphoric  acid  offers  a  better  method  for  the  separation  of 
acet  ic  acid,  which  may  be  searched  for  in  the  distillate,  and  if  found  to  be 
present  in  any  quantity,  while  the  acidity  of  the  beer  itself  is  normal  or 
below  normal,  the  addition  of  bicarbonate  of  soda  will  be  pretty  well 
established.  In  this  way  I  established  the  fact  of  the  addition  of  bicar- 
bonate in  Nos.  481  1  and  4816,  which  were  the  only  samples  of  which  1 
could  be  positive;  and  although  I  strongly  suspected  several  of  the 
other  samples,  owing  to  the  difficulties  of  the  test  1  would  not  pronounce 
positively  upon  them. 

SALT. 

A  variable  quantity  of  chloride  of  sodium  is  a  normal  constituent  of 
all  beers,  being  derived  principally  from  the  w;iter  use"!  in  the  brewing. 
Even  a  slight  further  addition  ol*  suit    might    be  deemed  admissible  to 

properly  "season"  the  beer  to  the  taste,  just  as  breadstuff's  are  treated. 

.Many  brewers,  however,  are  in  the  habit  of  adding  a  large  quantity, 
either  for  the  purpose  of  covering  up  some  object  humble  taste,  or  of  in- 
creasing the  thirst  of  the  consumer.    The  English  Government  places 

Etopoi  i  I'.ii  i--  Municipal  Laboratory  ■ 

andex  "  Free  volatile  aoich  in  wlnea,"  p  ige   342. 


MALT   LIQUORS.  315 

the  limit  of  chloride  of  soda  which  might  come  from  the  normal  con- 
stituents at  50  grains  to  the  gallon,  or  about  .086  per  cent.,  and  treats 
any  excess  of  that  amount  as  evidence  of  an  improper  addition.  This 
standard  is  undoubtedly  a  very  generous  one.  Dr.  Englehart  found 
quite  a  large  number  of  the  samples  examined  by  him  to  overstep  the 
limit  of  50  grains  to  the  gallon,  one  sample  containing  as  high  as  .338 
per  cent.    Of  the  samples  examined  here  none  were  beyond  it. 

ESTIMATION. 

The  estimation  is  very  readily  carried  out  on  the  ash,  either  gravimet- 
rically  or  by  a  standard  solution  of  silver  nitrate  with  potassic  chro- 
mate  as  indicator.  For  careful  work  the  ash  should  be  simply  charred, 
so  as  to  avoid  loss  of  the  chloride  by  volatilization,  and  the  charred 
mass  extracted  by  repeated  additions  of  small  quantities  of  hot  water. 

CLOUDY  BEER. 

Cloudiness  in  beer  is  sometimes  due  to  the  separatingout  of  albuminous 
matter  from  changes  in  temperature,  but  usually  to  (he  presence  of 
yeast,  the  fermentation  not  having  been  complete.  This  condition  of 
things  is  beat  detected  by  means  of  the  microscope,  which  shows  the 
presence  of  quantities  of  yeast  cells,  and,  in  case  other  fermentations 
have  set  in,  of  their  characteristic  bacteria.  u  Yeast-cloudy"  (hefe 
t  rubes)  beer  is  considered  unhealthy  in  Germany,  and  it  is  considered  one 
of  the  qualifications  of  a  good  beer  that  it  shall  be  absolutely  bright  and 
clear.  An  extensive  investigation  of  the  unhealthfulness  of  yeast-cloudy 
beer  lately  made  by  Dr.  N.  P.  Simonowsky  l  in  Pettenkot'ers  laboratory, 
who  found  that  such  beer  had  a  disturbing  effect  in  both  natural  and 
artificial  digestion,  producing  in  persons  using  it  obstinate  catarrh  of  the 
stomach,  which  persisted  for  some  time.  Both  Simonowsky  and  Pet- 
ten  kofer  conclude  that  the  sale  of  yeast  cloudy  beer  should  be  prohibited. 

The  Bavarian  chemists  at  their  last  meeting  at  Wiirzburg,  in  August, 
188G,  adopted  the  following  resolution  in  relation  to  yeast-cloudy  beer: 

Beers  which  are  incompletely  fermented  for  use  must  be  entirely  free  from  yeast; 

that  is,  must  not  contain  yeast  in  acloudy  suspension. 

Zrit.  fur  <las  gesammte  BranweseD  .', '.»  Jahrg.  1886,  No.  7,  8.  9;  abstract  Bied.  Cent., 
1887,  p.  70 


PAET    II 


WINES. 


317 


WINES. 


The  statistics  in  regard  to  the  consumption  and  production  of  wines 
can  be  observed  by  referring  to  the  table  given  under  malt  liquors 
(page  267),  where  it  will  be  seen  that  in  the  year  1S8C,  22,067,220  gallons 
were  consumed,  of  which  17,3GG,393  gallons  were  produced  in  this 
country.  The  consumption  per  capita  has  not  increased  very  greatly 
during  the  forty-six  years  since  1840,  but  the  total  amount  consumed 
has  increased  very  greatly,  it  being  less  than  5,000,000  gallons  in  1840. 
It  will  be  noticed  also  that  the  amount  produced  in  this  country  in 
proportion  to  the  amount  imported  has  increased  to  a  remarkable  de- 
gree. In  1810  there  was  about  thirty-eight  times  as  much  wine  im- 
ported as  was  produced  in  this  country;  in  188G  the  amount  of  do- 
mestic wine  consumed  was  nearly  four  times  as  great  as  the  amount  of 
wine  imported.  This  does  not  full}'  represent  the  production,  however, 
for  it  does  not  include  the  exports,  which  have  increased  very  greatly 
of  late  years,  as  I  am  reliably  informed,  although  I  have  no  accurate 
data  upon  this  point.  The  largely  increased  domestic  production  La 
principally  due  to  the  development  of  the  industry  in  California. 

The  following  table  shows  the  relative  rank  of  this  country  among 
the  wine-producing  countries  of  the  world  ;  it  is  taken  from  the  same 
source  as  the  preceding  statistics  ■ 


WINE   PRODUCTION  or  THE  WORLD. 
Average  production  of  vine  in  the  principal  wine-growing  countries  of  the  world, 

[Estimate  by  M.  Tissnrand  in  1881,  taken  from  "Journal  <>t'  the  Statistical  S  tdoa,  1885.] 


Countries. 

Production. 

Couir 

Produ<  tion. 

/;/(y«  rial  gallon*. 

iflon*. 

Algeria 160!  oou 

:  States 

Italv    

000 

h]   290  000 

._._.  o 

Spain    

Austria  Bnngary 

Pd  t  ugal 

Roumania. 



15,  1 
11,0 

1   U 

77.  01 

00,  000 

Total    . 

•J.  185,  588,  77 J 

Switzerland 

319 


320  FOOD    AND    FOOD    ADULTERANTS. 

PREPARATION  OF  WINE. 

The  growing  of  grapes  for  wine  and  the  proper  treatment  of  the  juice 
for  its  conversion  into  wine  have  formed  the  subject  of  numerous  trea- 
tises, that  branch  of  technology  having  received  a  great  deal  of  attention 
and  study  in  countries  where  it  is  carried  on.  Only  a  short  sketch  of 
the  leading  features  of  the  process  can  be  given  here,  necessary  to  a 
proper  understanding  of  the  product  itself. 

Wine  is  properly  the  pure  fermented  juice  of  grapes  ;  its  composition 
is  very  variable,  and  the  differences  in  the  varieties  of  grapes  used  admit 
of  almost  endless  modifications  of  the  product  obtained  from  them. 
Moreover,  many  other  conditions  affect  more  or  less  the  composition  of 
wine,  as  the  nature  of  the  soil,  the  climate,  the  method  of  cultivation 
pursued,  the  weather  during  the  particular  season  when  the  grapes  were 
ripened,  &c.  Thus  the  same  variety  of  grapes  when  grown  under  dif- 
ferent conditions  of  soil,  climate,  &c,  produces  different  wines,  and 
even  in  the  same  country  the  same  variety  of  grape  produces  wines 
varying  considerably  in  different  seasons. 

The  most  important  constituent  in  the  grape  is  its  sugar,  from  which 
the  alcohol  is  formed,  so  as  a  general  rule  the  grapes  are  allowed  to  be- 
come fully  ripened  before  they  are  removed  from  the  vine.  The  first 
step  is  the  production  of  the  must.  To  this  end  the  grapes  are  first 
bruised  and  crushed,  either  by  the  aid  of  machinery  or  by  the  more 
primitive  but  very  effective  method  of  trampling  them  by  the  feet  of 
men.  In  some  cases,  and  for  very  line  wine,  the  woody  stems  are  re- 
moved from  the  crushed  grapes  (dSrdpage) .  In  other  cases,  especially  in 
white  wines,  they  are  left,  their  contents  of  tannin  making  them  a  de- 
sirable addition  to  the  grapes.  To  obtain  the  juice  the  grapes  are  sub- 
jected to  pressure.  The  amount  obtained  varies  with  the  means 
employed,  the  kind  of  grape,  &C.,  but  may  be  stated  at  about  00  to  70 
per  cent,  of  the  weight  of  the  grapes.  For  red  wines  the  juice  is  allowed 
to  stand  in  contact  with  the  skins  a  variable  length  of  time  until  it  has 
acquired  from  them  the  desired  depth  of  color,  and  in  this  case  the  fer- 
mentation commences  before  the  juice  is  expressed.  All  musts  contain 
pretty  much  the  same  proximate  principles,  their  differences  being  due 
solely  to  the  relative  proportions  of  the  different  constituents.     Briefly 

Stated,  these  constituents  are  as  follows: 

1.  Saccharine  matter  (chiefly  dextrose),  which  may  constitute  as  high 
as  25  to  .'50  per  cent,  of  the  must. 

2.  Albuminoid  matter. 

3.  (lummy  matter,  pectin,  &C 

4.  Extractive  matter,  illy  defined  substances,  comprising  the  color- 
ing matters,  if  any,  the  flavoring  matters,  &c. 

5.  Organic  acids  and  their  salts,  comprising  malic  acid  (especially  in 

bad  seasons),  a  slight  trace  of  tannic  acid  derived  either  from  the  stems 

or  skins,  and  tartrates  of  potassium  and  calcium. 

0.  Mineral  matters:  Phosphoric,  sulphuric,  hydrochloric,  and  silicic 
acids  combined  with  potassium,  sodium,  iron,  and  magnesium. 


WINES.  321 

7.  Water,  70  to  90  per  cent. 

The  must  is  fermented  in  suitable  vats  of  wood  or  stone,  according  to 
the  usage  of  the  country  5  the  fermentation  is  produced  spontaneously, 
that  is,  by  genus  accidentally  introduced  into  it  from  the  air  or  on  the 
surface  of  the  grapes  themselves.  If  the  fermentation  does  not  take 
place  promptly  it  is  started  up  by  introducing  into  it  a  supply  of  yeast- 
cells  from  some  must  which  is  already  in  a  state  of  fermentation.  Some- 
times a  small  quantity  of  must  is  fermented  in  anticipation  of  the  vint- 
age season  as  a  "sponge,"  its  fermentation  being  first  induced  by  a 
small  quantity  of  well  washed  beer  yeast.  The  use  of  albuminous 
yeasts,  -uch  as  bread  yeast,  &c,  is  generally  avoided  as  much  as  possi- 
ble, however,  as  tending  to  produce  lactic  and  acetic  or  other  objection- 
able fermentations  entirely  incompatible  with  the  production  of  a  wine 
with  a  delicate  flavor. 

The  temperature  at  which  the  fermentation  is  carried  on  has  a  very 
decided  influence  upon  the  character  of  its  product,  and  the  practice 
differs  in  different  countries  in  this  respect.  In  California,  Spain,  South 
of  France,  Austria,  and  Hungary  fermentation  is  conducted  at  a  com- 
paratively high  temperature,  L5°  to  20°  C,  while  in  Germany  a  low  tem- 
perature, 5°  to  15°  C, is  employed.  As  with  beer,  the  yeast  of  either 
variety  of  fermentation,  high  or  low,  reproduces  the  same  kind  of  fer- 
mentation in  m nsts  to  which  it  is  added,  but  the  subject  of  the  different 
ferments,  as  applied  to  wine,  has  Qot  been  so  carefully  studied  as  with 
beer.  The  high  fermentation  is  said  to  give  a  wine  rich  in  alconol,  but 
lacking  in  bouquet,  while  the  reverse  is  the  case  with  the  low  fermenta- 
tion. 

The  duration  of  the  fermentation  varies  with  the  temperature,  the 
amount  of  sugar  to  be  transformed,  &cj  the  completion  of  the  process 
may  be  known  by  the  cessation  of  the  die  nent  of  carbonic  acid 

gas  and  by  the  diminution  of  the  specific  giavity  of  the  liquid,  SO  that 
the  areometer  marks  zero  or  I 

After  fermentation  is  complete,  the  wine  is  drawn  off  from  any  sedi- 
ment it  may  contain  into  casks  or  barrels,  when-  a  second  slow  ferment- 
ation takes  place,  continuing  sometimes  several  months.  When  it  is 
over,  the  wine  is  ••racked  off"  into  fresh  casks,  which  are  closely  bu 
up.  The  operation  of  racking  off  may  have  to  be  repeated  several 
times,  aial  it  issometimes  necessary  to  add  isinglass,  or  other  gelatinous 
material,  which  m  clarify  the  liquid,  acting  on  the  tannin  which 

it  contains.    This  operation  is  called  "fining." 

CHANGES  PRODUCED  Bl    IT.h'MlA  l.\ll<>\. 

The  principal  changein  the  chemical  constitution  of  the  must  pro- 
duced by  fermentation  is  the  conversion  of  the  Bugar  into  alcohol  and 
carbonic  acid.  One  hundred  parts  of  sugar  prod  nee  oil  parts  of  alcohol, 
in  round  numbers.    All  the  sugar,  however,  1-  not  converted  into  alcohol 

and  carbonic  acid  ;   a  small  pai  t   1^  converted  ID  BJ  me  and  BUCCiniC 

acid. 


322  FOOD  AND  FOOD  ADULTERANTS. 

The  bitartrate  of  potash,  being  insoluble  in  alcohol,  is  gradually  de- 
posited as  the  content  of  alcohol  in  the  wine  Increases,  and  forms  the 
substance  known  as  uargol"  or  crude  tartar.  This  distinctive  constit- 
uent, tartaric  acid,  constitutes  the  superiority  of  grapes, over  other  fruits 
for  wine-making  purposes,  the  comparative  insolubility  of  its  acid  salts 
furnishing  a  means  of  removing  the  excess  without  the  addition  of  other 
chemical  agents. 

Other  changes  take  place,  especially  during  the  slow  second  ferment- 
ation, not  so  well  defined  or  so  well  understood  as  those  mentioned, 
but  of  great  importance  in  their  relation  to  the  quality  of  the  final  prod- 
uct. These  changes,  which  continue  after  the  fermentation  has  ended, 
constitute  what  is  called  the  "ageing"  of  the  wine  and  produce  its 
"  bouquet"  or  flavor,  generally  attributed  to  the  etherification  produced 
by  a  slow  action  of  the  acids  upon  the  alcohols.  Wine  improves  with 
age,  but  there  is  a  limit   after  which  it  degenerates  again  and  loses  its 

flavor. 

METHODS  FOR  "IMPROVING"  WINES. 

In  France  and  Germany  several  methods  are  in  use  for  increasing  the 
yield  of  wine  or  improving  its  quality.  These  are  especially  resorted  to 
in  unfavorable  seasons,  when  the  want  of  sufficient  sun  prevents  the 
formation  of  enough  sugar  in  the  grape  and  the  proportion  of  acid  is 
high. 

ChaptcUization  consists  in  neutralizing  the  excess  of  acidity  in  the  must 
by  the  addition  of  marble  dust,  and  increasing  the  saccharine  content, 
by  the  addition  of  a  certain  quantity  of  cane  sugar,  which  the  vintners 
sometimes  replace  by  starch  sugar.  In  this  process  the  quantity  of 
the  wine  is  not  increased,  but  it  becomes  richer  in  alcohol,  poorer  in 
acid,  and  the  bouquet  is  not  injured.     It  is  much  used  in  Burgundy. 

Qallization,  which  was  invented  by  a  German,  Dr.  Lud  wig  Gall,  has 
for  its  object  the  production  of  a  standard  must,  which  shall  contain  a 
definite  proportion  of  acid  and  sugar.  This  is  brought  about  by  the 
analysis  of  the  must  and  the  addition  to  it  of  water  and  sugar,  the 
quantity  to  be  added  being  ascertained  by  reference  to  tables. 

Petiotization. — This  process,  which  takes  its  name  from  lYtiot,  a  pro- 
prietor in  Burgundy,  ia  carried  out  as  follows:  The  mare  from  which 

the  juice  has  been  separated  as  usual  by  pressure  is  mixed  with  B 
solution  of  sugar  and  water,  and  the  mixture  again  fermented — the 
second  steeping  containing,  like  the  first,  notable  quantities  of  bitar- 
trate of  potash,  tannic  acid,  &C,  which    are  far  from    being   exhausted 

by  one  extraction.  The  process  maybe  repeated  several  times,  the 
different  infusions  being  mixed.    This  process  is  very  largely  used  in 

fiance,  and  i  s  said  to  produce  wines  rich  in  alcohol,  of  as  good  bouquet 

as  the  original  wine,  and  of  good  keeping  qualities.     It  is  not  allowed 

to  be   Bold  there,  however,  as  natural  wine. 

To  what  extent  these  met  hods  obtain  in  this  country  I   am    unable  to 

state,     it  is  probable,  however,  bh  it  they  arc  but  little  used,  as  the 

principal  l;i  ult  found  w  ith  American  wines  is  their  deficiency  in  bouquet, 


WINES.  323 

not  in  their  content  of  sugar.  The  detection  of  wines  made  in  any  of 
the  above-mentioned  ways  is  rather  a  difficult  matter  chemically,  and  re- 
quires a  knowledge  of  the  composition  of  the  pure  product  only  obtained 
from  large  numbers  of  analyses,  extending  over  many  years;  which 
data,  although  existing  in  abundance  in  European  countries,  are,  as  yet, 
lacking  here,  owing  to  the  comparatively  recent  development  of  the  in- 
dustry and  the  small  amount  of  work  done  on  the  subject. 

PRESERVATION  OF  WINE. 

The  method  par  excellence  for  the  preservation  of  wines  is  Pasteuriza- 
tion, already  alluded  to  in  this  report  on  malt  liquors.  Thetemperature 
employed  is  from  50°  to  G5°  C,  and  serves  to  completely  destroy  all 
vegetable  life  in  the  wine.  When  a  process  so  unobjectionable  in  every 
way  answers  its  purpose  so  admirably,  it  furnishes  an  additional  argu- 
ment in  favor  of  the  legal  suppression  of  all  chemical  means  of  arrest- 
ing fermentation  by  the  use  of  antiseptics,  &c. 

In  regard  to  the  use  of  antiseptics  for  the  preservation  of  wines,  I 
cannot  do  better  than  to  give  the  opinion  of  Prof.  E.  W.  Hilgard,  of  the 
University  of  California,  who  has  probably  done  more  than  any  other 
one  man  towards  placing  the  wine  industry  of  California  upon  a  scien- 
tific basis,  and  whose  work,  published  in  the  Bulletins  of  the  State  Ag- 
ricultural Experiment  Station,  I  shall  have  frequent  occasion  to  refer  to 
in  the  course  of  this  investigation.1 

Addition  of  antiseptics. — Ah  before  stated,  any  of  the  fermentations  above  referred  to 
may  be  stopped  by  the  action  of  the  substances  known  as  disinfectants,  antiseptics, 
or  poisons.  It  should  be  unnecessary  to  argue  regarding  the  admissibility  of  addi- 
tions coming  properly  under  tin-  Latter  designation;  yet  it  is  true  that  in  Europe  snch 
additions  bays  not  anfrequently  been  discovered  in  wines  that,  if  left  to  themselves, 
would  soon  have  become  unsalable.  It  is  not  easy  to  draw  the  exact  line  between 
poisons  proper  and  those  substances  of  which  the  nse  to  a  certain  degree,  and  in  a 
certain  way,  may  be  considered  admissible  for  the  purpose  of  stopping  undesirable 
fermentations  in  wines.  There  is,  however,  one  point  of  view  which  covers  the  w  hob' 
ground  in  connection  with  the  nse  of  wines  for  hygienic  purposes,  namely,  that 
whatever  impedes  fermentations  also  impedes  digestion,  which  is  ftselfin  a  great  de- 
gree a  process  of  fermentation.  The  habitual  use  of  wines  containing  antiseptics 
will,  therefore,  inevitably  result  in  functional  derangements;  and  this  i-,  >o  well  un- 
derstood that  in  Europe  the  extreme  amounts  of  those  allowed  at  all  is  strictly  lim- 
ited bylaw.  Thus  in  the  ease  of  saZpasrie  acid,  one  of  the  germicides  most  commonly 
employed,  partly  in  the  form  of  the  acid  itself,  bn(  more  commonly  in  that  of  plaster 
(sulphate  of  lime)  added  to  the  grapes,  or  to  the  wine  itself.  The  tartaric  acid  of  the 
wine  is  thus  partially  or  wholly  replaced  by  the  sulphuric,  tartrate  of  lime  being 

thrown  down  ;   and  thus  badly  made  wines    may  be    prevented    from  passing  onward 

jnto  the  improper  fermentations,  and  becoming  undrinkable.  8aliojflte  <i<i<l  is  effect- 
ual  in  mucb  smaller  quantities,  and  at  one  time  it  was  thought  that  it  would  be  ad- 
missible to  employ  i  I  freely.  Hut  while  its  effects  upon  the  human  system  are  not 
apparent  at  tii-t  in  mosl  oases,  yel  the  decided  and  unpleasant  results  often  produced 
jn  the  case  of  persons  of  weak  digestion  have  i»ut  served  to  emphasise  the  general 
axiom,  that  we  cannot,  with  impunity,  'continue  to  introduce  into  the  human  body 

substances  foreign  to  the  Vegl  table  and  animal  products  that  have  from  tune  imme- 
morial Constituted  the  nutriment  of  man  kind.      1 1"  some  peraOOl  an  able  to  hear  for  I 

1  Report  of  Viticultural  Work,  l883-'84,and  I88t  '85,  pag< 


324  FOOD  AND  FOOD  ADULTERANTS. 

time  doses  of  salicylic  acid  that  will  completely  stop  digestion  for  some  hours  in  the 
case  of  others,  it  is  altogether  unlikely  that  even  the  strongest  person  could  continue 
its  use  indefinitely  without  injury.  After  some  years  of  toleration,  the  legal  pro- 
hibition of  i ts  use  in  articles  of  food  or  drink  seems,  in  Europe,  to  be  only  a  question 
of  time  ;  the  more  as  in  the  case  of  wines,  the  process  of  "  Pasteurizing"  removes  all 
legitimate  reason  for  the  longer  continuation  of  a  doubtful  practice,  liable  to  gross 
abuse. 

In  view  of  this  fact,  it  is  curious  that  its  use  for  the  conservation  of  must  in  the 
nnfermented  condition  has  not  only  been  extensively  introduced  in  this  country,  but 
the  resulting  beverage  is  especially  recommended,  as  a  healthful  and  harmless  substi- 
tute for  wine,  by  those  who  consider  alcohol  as  necessarily  harmful  in  any  form  and 
quantity.  A  few  years' experience  will  doubtless  show  how  uufortuuate  has  been 
the  choice  of  a  substitute  in  this  case. 

And  again  as  follows  :x 

Finally,  when  wines  are  not  entirely  sound  — and  with  the  methods  of  fermentation 
now  in  vogue  this  is  a  very  prevalent  condition — the  remedy  to  be  applied  should  not 
lie  in  the  use  of  antiseptics,  sulphuring,  salicylic  or  boracic  acids,  and  the  like,  but  in 
the  simple  and  rational  heating  process  devised  by  Pasteur,  and  named  for  him.  The 
"  Pasteurizer "  should  be  an  indispensable  appliance  in  every  wine-house  ;  and  its  use, 
if  properly  understood  and  practiced,  will  at  once  do  away  with  nine-tenths  of  all 
doctoring  for  unsoundness.  The  universal  adoption  of  this  simple  and  inexpensive 
expedient  will  save  all  losses  now  sustained  in  the  shipment  of  our  young  wines,  and 
will  soon  do  away  with  the  reproach  that  "California  wines  will  not  keep." 

If  in  the  face  of  all  these  facts  and  legitimate  substitutes  for  medication  there  are 
those  who  desire  to  adhere  to  the  old  doctoring  system,  it  isat  least  the  right  of  those 
who  do  without  them  and  furnish  the  consumers  the  pure  product  of  the  grape  to 
have  a  legalized  mode  of  expressing  the  fact  on  the  packages. 

VARIETIES. 

The  different  kinds  of  wines  sold  can  be  numbered  by  the  hundreds. 
They  refer  usually  either  to  the  country  where  it  is  produced,  or  of 
whose  product  it  is  an  imitation,  as  Port,  Sherry,  Hochheimer,  Madeira, 
&c,  or  to  the  variety  of  grape  from  which  it  is  made,  as  catawba,  ries- 
ling,  zinfandel,  *!vc. 

No  generally  recognized  classification  is  made  except  into  white  or  red 
wines  according  to  their  color  ;  and  into  dry  or  sweet  wines  according  to 
their  content  o# sugar.  The  general  name  of  champagne  is  given  to  ef- 
fervescing wines. 

COMPOSITION  OF  WINK. 

In  countries  where  the  production  of  wine  is  one  of  the  leading  in- 
dustries, like  France  and  parts  of  Germany ,  the  composition  of  the  wines 
made  is  very  well  established.    Scarcely  any  article  of  consumption  has 

been  the  subject  of  BO  mucli  chemical  investigation  as  wine.  Thousands 
of  analyses  have  been  published,  SO  that  one  is  at  a  loss  to  choose  among 

them  for  representative  figures. 

In  a  general  way  the  normal  const  itueuts  of  a  natural  wine  may  be 
divided  into  tWO  classes,  volatile  and  fixed. 

The  volatile   matters  are  as  follows :    Water,  const  it  uting  from  80  to 

90  percent,  of  the  weight ;  alcohol,  5  to  Lfi  per  cent.;  glycerine,  ii  to 8 

1  Bulletin  No.  65,  Univ.  ofCal.  a.gl.  Ex.  Station. 


WINES. 


325 


per  cent,  j  volatile  acids,  acetic,  cenanthic,  &c,  coastitutiug  one-fourth 
to  one-third  of  the  total  acidity ;  aldehyde,  compound  ethers,  together 
with  the  other  fragrant,  indefinite  constituents,  which  give  the  wine  its 
flavor  and  bouquet;  carbonic  acid  gas  in  small  quantities  in  young  wines. 

The  fixed  matters  are :  Glucose  or  grape  sugar  in  small  quantities  in 
most  wines;  bitartrate  of  potash,  tartaric,  malic,  and  phosphoric  acid, 
partly  free  and  partly  combined  with  potash,  lime,  soda,  aluminum, 
magnesium,  iron,  and  manganese,  of  which  salts  phosphate  of  lime  is 
the  most  abundant,  constituting  from  20  to  GO  per  cent,  of  the  weight 
of  the  ash,  the  remainder  being  chiefly  carbonate  of  potash  resulting 
from  the  calcination  of  the  bitartrate,  with  a  little  sulphate  and  traces 
of  chlorides.  Coloring  matters:  Pectin  and  analogous  gummy  matters; 
tannin,  1  to  2  per  cent,  in  red  wines,  mere  traces  only  existing  in  white. 

The  following  table  of  the  composition  of  French  wines  is  taken  from 
Wnrtz's  Dictiounaire  de  chimie: 

Average  composition  cf  French  wines. 


Alcohol 

by  vol- 

cune. 

In  grams  per  liter. 

Extract 
at 100° C. 

Glycer- 
ine. 

Bitar- 
trate of       Ash. 
potash. 

Total 
acidity  as 

11  so,. 

Remarks. 

h\C8. 

Mean  of  F  ren  c  li 

wines. 

Per  cent. 
10.  0 

18.9 
16.9 

5.  6-7.  G 
5.8 

1.2-5.0 
1.8 

1.  2-3.  8 

2.5 
2.5 

Extract  (max.  40.5, 
mm.  15.  0). 

10.3 
11.5 
10.  5 

AlcoLol  (max.  13.0, 

miu.  9.  4). 
Alcohol  (max.  13.3. 

min.  10.2). 

Volnay 

Richebourg,    ordi- 
nary. 
ivtit>  Bargondy ... 

11.2 

23.  r> 

min.  : 

15.6 
10.  4             20  7 

old. 

Wirns    one    year 
old. 

Wines   tllle, 

old. 
Alcohol  (max.  lo  9 

2.17 
1.  6-3.  0 

Bordeaux,  ordinary. 
Bordeaux,  superior. 

Vim  de  I'Herault, 
(n<>t  plastered). 

Vins  de  I'Herault, 
(plastered). 

Aramon  (plastered) 

9.4 

'.'.  1 

7.1 

2.3 



16  4 

2.15 

2.  :-r>.  6 

4.  9-5.  1 

4.  "J 

min    . 

Alcohol  (max  8.7 

10.1             19.0 
10. .'{   20.0-25.0 
10.0           24.  n 

6.  5-7.  6 

2.2 

1.  7-3.  5 

3.  2-4.  6 

2.95 

min.  l.'.U. 
Extraol  (max,  23.0, 

min.  Kid). 

12.  i 
10.8 
7.  B 

(1876). 
Narbonn es (not 

:  iii  i. 

18.8 

2.  0-3.  0 

Aloohol  (max  1 1.0 

min    - 

(1876). 

14.  8 
11.  J 
10.7 

2.  1 

(1876). 

Vins  de  la  Maim-  . 

2i  l 





1.8-5.3 

Alcohol  (max  1 1  0, 

min.  6.7). 
Alcohol  <ma\.  1 1.8 

9.8 

9.1  fi 

1.4 

min 
i  Ah  ohol(mai  12.4, 

I       mm 

Garonne. 
WhiU  ">■■■ 
Chablis  (8  months). 

0  7 

Bztrai  t  mi 

1      mm 

li  :. 

" 



H;,i)—No.  i;;,  pt, 


326 


FOOD    AND    FOOii    ADULTERANTS. 


The  following  table  of  the  average  composition  of  wines  of  various 

u.  s.  w. : 

Averag<  composition  of  the  wines  of  all 


Country. 


> 


America  (Virginia; . .. 

Australia 

Africa 

Minor  Asia 

Crimea 

Greece  

Spain  

Italy  

Sicily 

trrance 

Switzerland 

Austria 

1.  Lower  Austria 

2.  Stvria 

3.  Tyrol 

4.  Miihren 

5.  Bohemia 

C.  Camiola 

7.  Hungary 

8.  Transylvania  . 
'.'.  Bolavonia 

10.  Croatia 

11.  Dalmatia 

Germany 

1.  Saxony 

2.  Silesia 

:s.  lioeel-Saar  . .. 

4.  Alirgegend  . . . 

5.  Jtlieingau 

6.  Bheingan-Berg 

str 

7.  Palatinate 

8.  Pranoonia 

!t.  Wiii  ti-mburg  . 

10.  Baden 

It.  Alsace 

tan  hinds. 

Riesling 

Trammer 

Bul&nder 

Gutedel 

Weiasherbsl 

Bnrgunder. 

Clei  aerblan 


Specific  _ 


1!) 

11 

154 

4 

38 
72 

1 
616 

2 

If 
H 
11 
57 


Alcohol  by  volume. 


Acids  as  tartaric. 


O  - 
C 


12 


7- 

27 

336 

12 


1 

7 

31 

7 

7 
4H7 
86 
271. 
14  0. 


1.  01 17  0.9875  0.907)0 


113 


4 
A 
lfl 

11 

14.') 

10. 

38  1 . 
70  1. 

1- 
2211. 

1  .. 

1  . 

4  0. 
II  0. 
42  1. 


0802  1 
0011  0 
0251  0 
0700  1 
08790 
0976  0. 

1)0  10  0. 

9930  o 
0707  0. 
0084  0. 
07970, 
990G|0 
9942  0 
9994  0, 
9963  0 
0201  I' 
99280 
0D12  0 

08:5:i  0, 


9977  0. 
99  10  0. 

032:io 


o.  9938 

0051  1.0325 
9875  0.9942 

9909  1.0100 
0370  1.  0593 
8934  1.0010 
OS!).")  1.  022:. 

9910  0.  9932 
9380  0.  9904 

9898  i).  9857 
9908  0.  9987 
9952  0.  9959 
9932  <>.  9937 
0021  0.9950 
99390.9952 

OS70  0.9014 
0021  0.9944 
9910  0.9943 
....  0.9950 
0000  0.007)1 
....  0.9975 

0.9976 

9930.0.  9946 
0017)0.00)4 
9960  0.9956 


30  26  0.9996  0.9910,0.9950 
41  1.00340.9868  0.9955 
00  1.0833  0.9762  0.9940 


13  0.99820.  9937  0.  9956 
Kin.  9986  0.99350.9945 
37  0.9950  0.9860  0.9907 


17  l.(M)2.-. 


0.  0982 


(i.  001;  0.9948 
0.9762,0.9921 


0.9927  0.993* 

0.0001; 

11.  9950 


P.et 

12.69' 
18.0 

20.  :; 
18.0 
16.93 
L8.0 

Hi.  1 


4()7    21.0". 


27.  15 
1  1.  (' 
13.1 

ia  8 

17).  7 
15.3 
8,3 

11.7 

14.  1 

II     in.;, 

11-    18  8 

4    12.  S 

38    15.  1 

GO    13.0 


17 

1  1.  0 

68 

13.1 

<;.  0 

503 

ia  8 

7.5 

12.' 

17).  7 

8.6 

80 

15.3 

a  1 

4 

a  3 

7.:. 

4 

11.7 

l'.i 

14.  1 

0. :. 

14.1 
18. 0 

13.  0 
0.  08 
12.4 
12.5 

13.70 
6.  5 
6.0 

7.7. 

a  6 

a  1 

7..-. 

0. :. 

8   1 
I  I.  ."■ 

'.1  :; 
7.5 


G15    Iti.  U        5.7 


14.2 

11.2 
10.0 

11.7 

i:;. :: 
13.  3 

1 ".  5 

I.Y  li 
12.00 


14.7 

14.0 
12  1 
13.5 

1  ;  1 
15.  2 


G.  7 

7.0 


I'.ct. 
10.02' 
1  5.  :» 
10.1 

14.:; 
12  80 

1  ■'..  4 

14.8 

13.  SO 

9.  0 

9.  o 
11.0 
13.0 
12  0 

7.9 
10.6 
11.0 

9.2 
12.2 
11.7 
11.3 
lo.r. 
10.7 
lo.  1 

g  o 

.;.  5 
10.  0 

11.3 


7.0  10  0 

0.8  lo  7 

0. :.  I  0.1; 

7.0  11.4 

5.7  11.2 

G.  20  10.2S 


8.8 

11.3 

11   8 

D  1 

11.0 

10.3 

S.  3 

11.2 

9  0 

11.2 

11.5 

P.et 

121.02 
50.510 
30.370 


31  0.854 


407  1.0425 
86  0.  8352 

40  0.  970 

68  o.7.">o 

11.:  o.Olo 
92  0.  905 

3  0.(512 

4  11.  727 

10  0.  80G 

11  0.  Sll 
111  0.958 


P.et    P.et 

0.07 1 
0  450  0.  194 
0.224    0.275 


4 

7m 

1 

54  1 


II 

I- 

25 

21 
7:: 
23 
333 
37 


0.04  4 


0.  274 

0.  381 

0.  10 
0.  37( 
0.  IK 

n.  1M 
0.40: 
0.  400 
O.  420 
0.  46! 
0.349 

0  57  : 
0.  440 


1.354    0.O50 


0.  592 


0.  339 

o.C.7  4 
0.  501 

0.  :,oii 

0.  588 
o.  632 

o.OOl 
0.  523 
0.  577 
0.013 

0.001 

II.  0::.-. 

0.469 

0  007 
0.  687 
0.480 

0.  500 


0  560    0  012 
0.  559    0.  390    0   185 

0.  750    0.3  52    0.5  45 


0.810 
0.  779 
1.354 

1.087 


0.359    0.502 
0.350   0.5)1 

0  &r,o 

0.350    0.618 

0  050    0.  546 

0.  54  5 


7-   0  96 

39    0.  007  0.  330 

IS    0  780  0.420 

32    0.  705  0.  274 

L5    0  640  0.288 

0  0  420 

;  0. 41G 


.i  059 
0.  502 

11  ;,  i«i 


•it.  by  weight. 


WINES. 


32 


origin  consumed  in  Germany  is  taken  from  Kouig's  Nahrungsmittel, 


countries  (Wagenmann  and  Konig). 


Sugar. 

Extract. 

Tannin     and     coloring 
matter. 

Ash. 

n  -r. 

<v  a 
e  S 

a 

a 
3 

1 

5 

a 

'3 

i 

1.1 

•x- 

i 

s 

a 

M 

■ 

a 

= 

1 

"a 

a 

Z--     1 

&       9 

a 

= 

1 

1 

- 
■~ 

8 

—  ■ 

-  = 
.     0 

d  a 

a 

a 

a 

1 

9 

-. 
- 

12 

5 

3.703 
3.500 

P.ct. 
0.031 
0.  840 

p.  rt. 
0.  724 
1    486 

r.ct. 

12    6.41 

5    4.  800 

2    5.510 

8 16. 230 

33    4.515 

9   4.  800 

8  18.780 

407  21.886 

86  27.940 

40  12.600 

14|  2.689 

495  23. 140 

122   6.320 

77  21!.  140 

4|  1.850 

4}  2.280 

1!)    3.910 

11    2.51m 

149  10.700 

4    2.170 

38   3.  890 

60    5.  000 

P.ct. 
1.41 

2.i;on 
4.190 
2.  400 
1.  353 
1.400 
14.400 
0.746 

0.  740 
1.080 
1.293 
0.870 
1.790 

1.  090 
1.670 
1.880 
L850 
1.480 

0.  870 
1.450 
1.510 

1.  210 

r.ct. 

2.581 

3.  240 

4.  580 
6.  292 
2.516 
3.418 

16.  520 
3.  259 
&  142 
3.  036 
1.878 
2.  422 
2.650 
3.730 

1.  750 
2.010 

2.  020 
•J.  000 

1.750 
2.  360 

2.140 

2.  600 

3.  000 
2.100 

1.  892 

P.  rt. 

12  0.019" 

P.ct. 
0.02* 

P.ct. 
0.009" 

12 

P.ct. 
0.30 

/'.  rt 
0.12 

P.ct. 

0.  175 



1 

0  428 

'    5 

3.403 

0.040   1.563 

9    0.503 

0.143 

0.  207 

33 

0.  382 

0.  153 

0.  227 

7 

14.700 
20.  976 

9.  900  1 1  Mf> 

82 

0.179 

3.630 

82    0.339 

0.003 

0.073 

407 
86 

0.743 

0.  857 

0.  o57 
0   1  85 

0.214 
0.  363 

3 

14 
9 

0.180 
0.120 
6.100 

0.109 

0.  025 

1.  200 

0.159 
0.  003 

2.017 

14    0.229 

""is  "6."  194 
10    0.194 

0.186 

o.'iof) 

0.109 

0.207 

0439 

0.139 

17    0.252    0.174 
14   0.502    0.  134 
186    0.32:!    0.077 
17    0.311    n.  162 
47    0.  305    0.  087 
4    0.22 

0.210 
0.  -J49 
0.  188 
0.  241 

2 

3.360 

0  165 



0  184 

7    0.297 
11    0.269 

0.128 
O.  120 
0.  077 

0  107 

J 

1.620 

2.900 

0.  182 

6 

6.100 

1.200 

5   0.175 



0.111    0.141 

36 

0.  192 

14 

49 

1 

94 

0   14.', 

0  191 

0.323    0.111 

0. 167 

1 
386 

I 

9 

0. 170 

409 

1 

8.628 

0.010 

(i.47(i 
1.000 

111.  555 

0.520 

41    0.272    0.076   0.145 

0.314    0.108 

0.191 

::::::  ::::::  ::::::  :::::: 



7 

0.  520 
0.  874 

1.500 

0.  120 
0.  056 
0.080 

0.100 

0.241 

(i.  159 
0.904 

ii.  HO 

0.  138 
0.305 
0.442 
0.087 

0.  458 
n.  480 
ii.  239 
0.  124 
ii  588 
o.  LIB 
0.871 

2  500 

1.  500 

2.  137 

1.  640 

1.04O 
1.710 
1.112 

2.  750 
0.  520 
L228 

0.  790 

1.320 

1.4  '-'0 
1.770 
1.360 
L890 

1 
11 
29 

17 

22 

0  203 

11 
30 

15 

11    2.885 

50  10.  555 

31    4.10O 
49    7.300 
78   9.445 
17    2,920 
134 

36    9.910 

It;   ::  fi- 

2.071 
3.087 

2.  236 
3. 165 

2.  255 

L784 

2.  162 

2.  200 
1.848 
1.78] 
2.012 
2.  170 
2.364 

10 

16 

13 
2 

0.  272 
0.261 

0.235 

0.  099 
0.  091 

0.091 

0.214 
0.141 

0.148 
0.076 

0.  261 

0.314    0.120 

0.275    0.  125 
0.205    0.  108 

0.  213 

0.215 

0.213 
0.  137 

6 

0.  154    0.081 
4  540   ii  tut\ 

18 

"Tit 

""ii 





0.  J63 
0.  387    0.  105 

0.  190    O.  146 

O    1  vi 

29 

4.  1G0 
1.500 
0.810 
2.  100 

0.  275 

8.330 

0.013 

0.091 
ii.  046 
0.059 

O.U77 
II.  (170 
0.  087 
0.070 

78 

0  170 

33 

20 

ll 
24 
4 
M 

'-' 

2.700 
2.  290 

2.  706 

1.  167 

26 
U 
23 
24 



.... 

3 

0.272 

"""    0.272 

0.190    0.230 

8   0.*253   o"l8i 

0.  172 
0.  190 

0.212 

2  Given  as  tannic  acid. 


328 


FOOD  AND  FOOD  ADULTERANTS. 


COMPOSITION  OF  AMERICA!*  WP 

The  earliest  analyses  of  American  wines  on  record  .were  made  bv 
Merrick,1  in  1875,  comprising  six  varieties  of  California  wines. 

In  October  of  the  same  year  Mallet  and  Cooper2  published  analyses  of 
twelve  samples  of  Virginia  wines.  The  mean  of  these  analyses  is  given 
in  the  table  from  Kbnig. 

The  work  of  Professor  Ililgardon  California  wines  began  in  1880  and 
lias  continued  down  to  the  present  day,  the  results  being  published  in  the 
Bulletins  of  the  Station.  These  publications  include  extensive  scries 
of  analyses,  which  afford  a  most  valuable  index  of  the  composition  of 
California  wines,  especially  as  many  of  the  analyses  were  made  on  wines 
manufactured  in  the  laboratory  and  hence  known  to  be  absolutely  pure. 
A  standard  of  composition  could  very  properly  be  established  from  them, 
and  a  limit  for  the  amount  of  each  constituent  present  in  pure  wines,  by 
which  the  addition  of  alcohol,  water,  sugar.  &c,  in  sophisticated  wines 
could  be  detected.  The  number  of  different  determinations  made  on 
each  sample  is  not  very  large,  unfortunately,  including  only  the  more 
important  constituents.  I  give  below  tables  of  the  entire  work  done 
on  wines  known  to  be  pure  : 


Composition  of  wines  node  at  the  Viticultural  Laboratory,  L884. 


Variety. 

Body. 

Alcohol. 

Tan 

Din. 

A.  nl 
as 
tar- 
taric. 

P.    ' 

.  540 
.467 

.  633 
.381 

.  622 

By 

weight 

By 

volume. 

Ash. 

Bordeaux  type. 

2.84 
2.13 

::.  L9 
2.  1 1 

2.  69 
2.64 
2.  18 

'J.  in 

•J.  77 
2.  1 1 

■J.  1 1 

8  34 

P.  et. 

in.  VI 

/'.  et 

.  lc" 
.  035 

.  070 

.071 
.  171 
.  953 
.  963 
.  065 

.  025 

I'.rt. 

19  in) 

Do           

10.  58 
9.02       12.30 
9.20       11.42 

1  1     BQ 

.  293 

447 

Mortal 

TaDnat  , 

7.  16 

8.  92 

11     (Ml 

9.84 
6.  49 

in.  (17 
6,  05 

11.42 
11.64 

Burgundy    -- 

rundy  type. 

.  277 

.  810 

no 

Zinfandel                                       

Di,                                            

LOS 

7.  i;: 

0.  25 

.  080 

.450 

I),,                     

Do       • 

Do                                                 

a  /v.  neh  oi 

2.  7!l 

in  07 
10.  -l 

13.73 
11.64 

.  117:. 

.  992 
.  198 

.474 
.40] 
.  298 

..MO 

.  848 





.400 

Ainci .  ChemiBl  1 


Chem  :.  160. 


WINES. 

Composition  of  wines  made  at  the  Viticultural  Laboratory,  1884. 


329 


Variety. 


Southern  French  and  Italian  types—  Continued. 


Mondeuse. 
Do.. 
Cinsaut ... 
Aramon... 
Monrastel . 


Grenache 

Do 

Petit  Bonacbet . 

Do 
Clairette  Rouge 

Barbera 

Lenoir 


Do 

Blau-Elbling 

ID 

Black  Prince 


Dry  white  wine  varieties. 


Bemillon 

Do 

Sanvignon  Blanc -- 

Do 

Do    

Mnscadelle  du  Boidelaia  (loose  bunches)  — 
MuscadeUedu  Bordelaia  (compact  bancbes) 

Folic  Blanche  (*'  Tannat") 

Folio  Blanclic 

Burger 

Do 

Boaesanne 

Mai  sanne 

Clairette  Bbvnebe.  

i  i 


/  and  Madeira  varieties. 


P<  dro  Jimenes  . . 

Palomino 

Peruno 

Muotno  de  Pilaa  , 

Mourisco  Branco 




Verdelho 

Boal  Madeira 
Dgni  Blanc... 

Malmsey 




i 


Tinta  Cao  

Tints  Madeira 

Mourisco  Pr<  to 

Tints  Aiiiaiclla   (nut  fully  i  ipe) 
Tinta  imareUa  (fully  rip 

Moretto 

do 


Alcohol. 


Body. 


By  By 

weight,  volume 


Tan- 
nin. 


2.C4 
2.84 
2.60 
2.32 
2.60 
1.67 
1.93 
2.44 

2.  72 


3.00 
3.71 

1.93 


p.  ct 

9.  56 

9.  92 
10.44 
9.05 
7.92 
- 

7.43 
8.84 

9.92 


P.  ct. 
11.89 
12.27 

12.90 

10.  73 

9.27 

11.  00 
1L55 

12.  36 


13  10.10  .060  .630 
8.98  11.17  .117.'.  .582 
-   .'        10.25     .040     .585 


P.ct. 
.  173 
.  141 
.  070 
.  065 
.  054 
.  105 

.  089 
.117 

.063 


Arid 
as 
tar- 
taric. 


Ash. 


/'.  ct. 

.405 

.  490 

.  496 

553 

532 
.510 


1.93 


2.10 
2.18 
2.13 
2.  4  4 

1.  31 

2.  05 
1.65 
L36 
1.88 
1.85 
1.66 


1.18 
1. 85 
1.95 

1.32 


12.  30 


9.  92 
10,26 

11.40 

10.81 

7.  43 
8.41  i 

10.54 

9.  27 


9.03 
11.08 


2.  10 

2.00 
1.60 


11.69 
12.39 

7.  92 

a  13 


2.  39 

"3.12 


9.05 


12.  36 
12.75 

14.00 

13.  27 
12.36 

10.03 
13.00 
11.40 
13.00 

11.58 


12.00 
13.  50 
12.50 


P.  ct. 

.  242 

.  35G 
.201 
.  281 
.  277 
.  234 
.309 
.203 


.  370 
.511 
.340 


4.30     .  175 


157 
192 


432      .  208 

I    - 


14.  27 
11.  in 

a  91 


11.27 

11. ul 


.    .570 


519 


.214 
.  235 
.  200 
.181 
.  260 
.  170 
.212 
.  234 


.390 

.  306 
.  265 


Slight 


.503 
.  117 

.510 

.217 


.  372 
.330 

.  204 

.  160 
240 


146 


330  FOOD  AND  FOOD  ADULTERANTS. 

Analyses  of  nines  made  at  tht  J'iticultural  Laboratory,  1885. 


Variety. 

Body. 

ohol. 

Tannin. 

Acid. 

Ash. 

By 

weight. 

By 
volume. 

Tartaric 

Volatile. 

Bordeaux  type. 
Halbeck1 

Per  cent. 

Per  cent. 

Per  cent 

Per  cent. 

Per  cent. 

P.ct. 

2.99 
2.69 

2.  G9 

2.  09 

3.07 

2.84 
2.20 

8.84 
10.54 

8.13 

9.20 

9.63 
8.91 

7. 17 

ll.oo 
13.00 

10. 17 

11.45 

12.00 
11.09 
9.18 

.123 

.101 

C(l).179 

*21 

.071 
.110 
.040 

.846 
.516 

|       .486 

420 

273 

Do    

•'•10 

Do 

.366 

310 

Burgundy  type. 

.  Goo 

.221 

Bl.  Pinot  or  Tree  Burgundy 

.315 

.  -.'14 

D,, 

2.G9 
2.69 

8.84 
11.46 

11.00 

14.00 

.133 

.  576 

.417 

.  290 

Do 

.  280 

Do 

2.69 
2.26 
2.18 

7.09 
7.78 
7.  28 

8.85 
9.  7:} 
9.  00 

.112 
.100 
.209 

.495 
.420 

.547 

.  270 

Do 

.  290 

Do 

.  270 

Southern  French  and   Italian 
type. 

1.98 
3.07 
1.80 

2.84 

1.80 
1.80 

1.80 
■J.  69 
1.98 
1.68 

1.  52 
::.  82 
1.80 

2.  26 
2.30 
2.15 
•_'.  60 

2.15 

2.10 

7.23 
8.06 
6.82 

8.84 

10.54 
6.42 

9.63 
9.63 
8.13 

t.-r, 

9.  05 

8.84 
1 1 .  28 
10.54 
10.54 

10.54 

11.08 

9.00 

10  08 

8.54 

11.00 

13.00 

12.00 
12.00 
10.16 
11.00 
<;.  on 
10.58 
11.27 
11.00 
13.  73 
13.00 
13.00 

13.00 

.080 
.184 
.070 

.  108 

.487 
.555 
.450 

.576 

.351 
.517 

.815 

.  675 
.645 

.540 

.000 

.591 
.481 

.  576 

.  503 

.713 

.  290 

.310 

Blend:  90  per  cent.  Zinfandel,   10 

.218 

Dry  white  varieties. 

.  250 

Venial 

.  188 

One-third  Golden  Chassalas,   two- 

°17 

.  (50 

Do    . 

.  192 

Do 

.  183 

Do    .            

.  370 

li  o 

Zinfandel   tit b(  crop 

.  244 



Zinfandel,  second  crop,  "filtered". 
Zinfandel,  97J  percent ;  Verdal,  2\ 

.  187 

.  1  i»l 

.  L84 

1  Not  enough  for  «  me  making. 


>Sagai      65  pei  cent 


WINES. 
Composition  of  wines  made  at  ViticvAtural  Laboratory,  1886. 


331 


Variety. 


Bordeaux  type. 


Malbeck 

Cabernet  Franc 

Cabernel   Sauvignon. 
Pfeffer 's  Cabernet.... 

I ).. 

Groa  Verdot - .- 

Tannat  

Beclao   

Charbono 

Do 

Carignane 

Do 

Gros.sblauo 

Do 

Black  Hamburg 

West's  St.  Peter's  (?). 


Burgundy  type. 


Burgundy 

Crabb's  Black  Burgundy 

Do 

"Bargtiudy"  (Chauch6  Noir  ?). 

Cbancne  Noir 

Petit  Pinot(?) 

Pinol  | 


Piuot  St.  George 

Mcimier 

Do 

Zinfandel 

1)  i 

Do 

Do 

Do 

Zinfandel,  second  crop. 
Zinfaudal  (?)  (Row  31). 


Southern  French  and  Italian  types. 


Plonssard. 
Birab 


Mondcnse 

Do 

Do 

Cinsant  

Do 

Barbera 

Teintnrier 

Do 

Gamay  Teintnrier 

Nebbiolo  Bonrgn 

NebbiolofLno 

Press    

Blend:  Barl  mont,  one-third  j  Fresa. 


American  type. 


Herbemont  . . . 

Californics  .. 
[sab<  lis 


Siriiilli.ii 
Sauvignon  \  - 1 1 
Polls  Blanche. . . 
Burner 


Alcohol. 


Per 


cent. 

9.78 
8.48 
9.  05 
8.34 
7.  92 
9.70 
8.34 
7.  23 
7.04 
9.27 


G.  95 

7.09 
7.23 
8.84 


7.64 


10.63 
9.56 

s.  B 1 
7.01 
7.99 


7.78 
7.99 

8. 18 
8  0] 
ft  49 


6.89 
7.43 
7.09 


Per  cent. 
10.36 

12.  18 

10.58 
11.27 

10.42 
9.  90 

12.09 
10.42 
9.00 
9.54 
11.55 


8.70 

9.00 
11.00 


12.46 
9.54 


12.36 

10.58 

12.36 

13.27 

12.38 

1L82 

12,36 

12.30 

14.20 

11.45 

10.58 

9.  oo 

9.  73 

8.85 


13.09 
11.91 
11.00 
9.54 
10.10 


10.00 

11.4", 
12.27 

10.42 

10.17 
1L  09 

9.18 


8.61 


9.  oo 
10.50 


P.ct. 
.  132 
.264 

.  226 
.  190 
.208 
.166 
.316 
.090 
.251 
.186 
.172 


.169 
.193 

.108 
.276 


226 


074 
106 
076 
153 
112 
,133 
193 
104 
140 
091 
169 
148 
103 
151 


090 

,  051 
,107 
,127 

317 


153 

110 

153 

114 

172 

•J  15 
160 


148 
179 


|  = 


«  p. 

V 


P.ct. 
.62 
.45 
.52 
.42 
.73 
.79 
.77 
.60 
.53 
.60 
.69 


.45 
.51 
.65 

.78 
.64 


.00 
.52 

.73 
.'  1 
.90 

1.12 
.63 


.74 
.50 
.61 


.47 


332  FOOD  AND  FOOD  ADULTERANTS. 

Composition  of  wines  made  at  Viticultural  Laboratory,  L886— Continued. 


Alcohol. 

1 

-.5 

ml 

a  pi, 

S3 

o 

-< 

Variety. 

J3 
--L 

'Z 
W 

1 
:. 

pq 

Dry  white  uinc  varieties — Continued. 

Per  cent. 
4.14 
7.99 
6.95 

7.09 

Per  cent. 
r».  23 

10.00 
8.70 

10.58 
8.85 

P.  ct. 

P.  ct. 
.81 

Do 

.33 

.43 

.5b* 

.41 

Do 

Do 

7.57 
8.48 
7.09 

ii.  45 

10.  58 
8.85 

.35 

Do 

.47 

.4") 

Do 

7.  23 
7.  37 
9.20 
8.13 

6.89 
8.27 
8.98 
8.27 

8.13 
9.  05 
9.  27 

8.48 

9.00 
9.18 
11.45 
10. 17 
8.61 
10.30 
11.18 

10.  36 
10.83 
10.17 

11.  27 
11.55 
10.58 

.50 

Riesling 

.36 

Kicsliiiif  (?) 

.  55 

.60 

.41 

.45 

'•  (riav  (I  Isehia,"  Ohauche  G-ris 

- 

.51 

.44 

Blau-Elbling 

.  .".4 

White  Zinfandel 

.11 

Cinsant 

.  18 

Do 

Sherry  and  Madeira  varieties. 

7.92 

9.  90 

.42 

a  35 

7.78 

S.   IS 

10.07 

8.00 
!».  73 
10.58 
12.54 

..'.4 

.  15 

Do 

.  35 

.33 

11.62 
0  50 

14.20 
11.91 

.  12 

Do 

.  30 

Do 

Weal  a  White  Prolific,  with  some  smaller  grapes 

West's  White  Prolific .              

7.  78 
7.78 
8.48 

9.  73 

!).  73 
10.58 

^71 

"Whitest  Peter's  " 

.4.'. 

As  this  work  eeeinsto  be  very  important  as  establishing  the  average 
composition  of  pure  wines  made  in  California.  I  have  prepared  from 
Professor  Hilgard's  reports  a  table  showing  the  maximum,  minimum, 
and  mean  composition  o£  the  pure  wines  analysed,  as  well  as  of  tin4 
wines  which  were  made  outside  and  sent  in  to  the  laboratory  for  analy- 
sis: 


WINES. 


Fiticultmral  Laboratory. 


Alcohol  by  w  ■    _  xtract. 


-  ..star- 


*  g 


Pure  \cines  made  at 
laboratory 

ox  type 

Burgundy  t j 

neb.  and 

Italian  typ. 
Dry  white'  w 

B 

Port  wine  rau 

Pure  io'ijvj?  made  at 
labora I 

Burgundy  t ;' 
Southern  French  and 

Itali.t 
. 

rieties 

Pure  ichisx  mode  at 
laborai 

Bordeaux  type 

Bargundy  i\ ; 
Soathern  French  and 

I 
Dry  white  wine  va- 



Sherry 

.  ' 

Wines* 






P.  et    P.    ■ 
C4_' 


"    I 
13    11. 4G 


7.  43      9.  71 
1      " 


■ 

9    11.44  -      - 


4  - 


22 


1.9^ 

1.3G 

- 
- 


-    57 

2 


■ 
.450 


_    " 


.511 


1.90     .COO 


-     - 


2.42 

"    S3      - 


IS 

I      J 

-  • 

87     4.14     7.8 


-     - 
"    ■ 


■ 


" 


610 


I2t 


.      ' 


■ 


1 


- 


■ 


.511 


"    ' 


~ 


P.ct. 

- 


- 
.160 


27 


1.120 


■ 


I 


- 


' 


■ 


- 


27 

-- 


' 


2.87 
8.67 


' 




/ 


J 

■ 

;     i.4C 


■ 


- 


[n  the  year  L880a  Large  number  ol  aam]  rine  were  parch 

id  the  market  of  Waa  and  analyzed  by  the  Department  of  Ag- 

riculture.   The  work  was  ander  the  charge  of  the  late  Henry  B.  Par- 

e  of  the  most  competent  analyf   -  in  the  service  of  tin 

partment     The  results  are  published  in  the  Anneal  Report  for  L880, 
forming  part  of  the  Chen  yeai      [have  thought  it 

proper  to  repro  luce  them  here,  as  the  n  includes  large  numb 

determination  at  information  in 

>  the  composition  of  American  wines  ;i<  thej   are  supplier 
insumer. 


334 


FOOD    AM)    FOOD    ADULTERANTS. 


;,  x  ~  ,2  .r 


r   :   :   :  — 

-  -  -  -  c 


e  d  c  d  3  d  d  :';:':  d  d  ="  d  W  d  pa  d  d  d  dodo 

M  1    M 


:<s-s 


«0«Ot»t»<0«DOmint"  r  —  —  r-  -   X    -    r )cc  —  OG   E  ■ -.  —    ■ 

S  so  o •_.-.'-  —  -!< 

•  »i  j .■»  >r  BB  io  ©» cm  cm  ci  r-t  eo  i-h  eo  co  «N  eo  ■*  eo  cj  e>i  co  cm  cm  cm  cn  ri  ri  n  « 


'  I  "  7 1  —  —  —  M  T  1  fl 


5.     -r 

3  R 


-       Q 


'pi  n;  .i[lll![i)4V 


■oin:j.n:j 
ro  'pjob  paxij 


a, 

o 

X 

racMca  c 

-  .-.  —  :-  a  1 

m  •>*  in  co  t*<  cc  m 

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WINES. 


339 


Average*  and  extremes  of  American  dry  wines. 


Constituents,  &,c. 


Dry  red  wines 

Dry  white  wines. 

"*         I 

—         1 

n 

"S 

<A 

6C 

f. 

go 

- 

z 
- 

Speci fie  pra vi t  v - n:»:J3  1 .  001 1 

Alcohol,  by  weight percent.,      8.  92  12.21  5.71 

Alcohol,  bv  volume do 11.04  15.21  7.17 

Total  residue do....      2.28  3.16  1.65 

Total  ash do....      0.231  0.532  0.130 

Glucose    do Traces.  0.450  None. 

Total  acid,  as  tartaric  do...-.      0.723  0.997  0.511 

Fixed  acid,  as  tartaric do....      0.360  0.646  0.226 

Volatile  acid,  as  acetic do —     0.  2'Jo  0.  317  0.1^8 


l.oio:, 

13.  94 

11.70 

17.37 

1.75 

0.  181 

(i.  335 

Traces. 

0.300 

0.680 

0.  855 

(i.  313 

0.  561 

0.  204 

7.  0:1 
-   - 
1.18 

Nunc. 
0.422 
0.121 


A  very  excellent  monograph,  on  California  wines  lias  been  very  re- 
cently published  by  Dr.  George  Baumert,1  of  the  University  at  Ealle. 
Although  the  analyses  were  made  on  only  eight  samples,  the  examina- 
tion was  very  complete,  including  a  search  for  adulterations:  then  fol- 
lows a  very  exhaustive  discussion  of  the  composition,  together  with  a 
comparison  of  the  samples  analyzed,  and  similar  wines  made  in  Ger- 
many, so  that  the  paper  is  a  very  interesting  and  instructive  contribu. 
tion  to  the  literature  of  American  wines.  I  shall  have  occasion  to 
allude  to  it  again  in  discussing  the  subject  of  adulterations.  Other 
analyses  of  American  wines  published  in  German  periodicals  and  al- 
luded to  by  Baumert  are:  "Investigation  of  a  California  Wine"  by  A. 
Kayser;*"Two  Analyses  of  California  Wines,  Riesling  and Zin fan- 
del, "by  A.  Stutzer;3  "Analysis  of  Two  California  Wines,  Zini'andel 
and  Gutedel  Cabinet,"  by  J.  L.de  Fremery.4 

METHODS  OF  ANALYSIS. 

The  methods  of  analysis  used  in  the  present  investigation  of  wines  can 
be  coil  veniently  arranged  under  two  heads:  First,  those  designed  tor  the 
establishment  of  the  composition  of  the  sample  examined;  and.  second, 

those  employed  in  the  search  for  adulterants. 

The  determinations  embraced  under  the  first  head  are:  Speci  6  c  gravity, 
alcoholic  content,  total  solids,  acidity,  content  of  sugars,  of  glycerine,  of 
tannic  acid,  and  of  ash.     These  are  the  principal  and  most  important  de 

terminations  in  a  wine  analysis,  though  there  are  several  others  which 

are  .sometimes  made,  such  as  the  nitrogenous  content,  phosphoric  acid, 
chlorine,  malic,  succinic,  and  citric  acids.  *.\:c. 

In  my  investigation  of  methods  for  wine  analysis  1  have  drawn  espe 
cially  upon  three  sources:  First,  the  methods  in  use  in  the  Municipal 
Laboratory  in  Paris,  and  set  forth  in  the  report  already  quoted  under 
malt  liquors;   second,   the   methods  officially   authorized    in   tin1   health 

1  L.-unlw.  Versuchs-Stationen,  '  -- 

bth.  d.  Bayr.  Gewerbe-Museam  zu Nlirnberg,  L879,  \t.  L9. 
Rep.  der  anal.  Chem.  L882,  Nr.  1 I. 
»Ber.  dei  Deutechen  Chem.  Gesell.,  1886.   I 


340  FOOD  AND  FOOD  ADULTERANTS. 

offices  in  Germany,  decided  upon  by  the  "Berlin  Commission ; "  third, 
tlie  methods  adopted  by  the  Bavarian  chemists. 

It  would  seem  that  in  France  and  Germany,  where  wine  analysis 
has  been  carried  on  for  so  many  years,  and  to  so  large  an  extent,  the 
methods  in  use  would  be  as  well  defined  and  exact  as  is  possible  in  such 
work  ;  nevertheless,  none  of  the  methods  have  been  accepted  without 
a  thorough  trial  of  their  accuracy,  unless  otherwise  indicated. 

The  estimation  of  several  of  the  constituents  of  wine  is  so  similar  to. 
the  same  determination  in  beer,  that  it  will  be  necessary  simply  to  refer 
to  the  part  on  beer  analysis,  thus  avoiding  unnecessary  repetition. 

SPECIFIC   GRAVITY. 

This  is  taken  with  the  picnometer,  in  the  same  manner  as  with  beer. 

ALCOHOL. 

The  estimation  of  the  alcohol  can  be  made  in  the  same  manner  as  in 
beer,  with  a  few  precautions.  Thus,  in  the  distillation  method  it  is  bet- 
ter to  neutralize  the  sample  taken  with  carbonate  of  soda,  or  standard 
alkali,  and  a  slight  addition  of  tannin  will  generally  be  found  necessary 
to  prevent  frothing.  If  the  indirect  method  is  used,  more  accurate  re- 
sults will  be  obtained  by  neutralization  of  the  sample  taken  by  shaking 
up  with  magnesia  before  the  specific  gravity  is  taken.  In  the  present 
work  I  have  made  use  of  the  distillation  method  exclusively,  weighing 
out  the  sample  taken,  about  50  grams,  making  up  to  about  lOOcc.,  and 
distilling  off  50cc,  which,  is  also  weighed.  Tables  for  the  calculation 
of  alcohol  content  from  the  specific  gravity  have  already  been  given 
page  285). 

EXTRACT   OR  TOTAL   SOLIDS. 

The  determination  of  the  extract  in  wine  presents  the  same  difficul- 
ties as  with  beer  on  account  of  the  content  of  glycerine,  which  is  greater 
in  the  former  than  the  latter.  For  this  reason  the  indirect  method  would 
seem  especially  applicable,  but  the  difficulty  here  is  that  there  is  a  larger 
amount  of  volatile  acid  present,  which  is  only  partially  driven  oil*  with 
the  alcohol,  and  the  solution  density  of  the  solids  of  wine  have  not  been 
so  well  established  as  that  of  malt  extract,  so  that  different  tables  and 
factors  vary  widely.1 

For  the  direct  estimation  the  French  met  hod  is  to  evaporate  25cc, 
in  a  flat-bottomed  dish,  with  vertical  sides,  and  dry  the  residue  to  a  con- 
stant  weight  in  a  water  bath.     The  Berlin  method  is  as  follows: 

i  \  i  i:  \(   I. 

I'iii  \  cubic  centimeters  of  wine  are  measured  (al  15   C.)  into  a  platinum  dish  (85min. 

in  diameter,  20mm.  in  height,  and  of  75oc.  capacity,  weighl  abort  20  grams),  eyap- 

L  on  the  water  bath,  and  the  residue  heated  2J  Uonrs  at  100   ('.    Of  wines  rich 

in  sugar,  I,  e.f  containing  over 5 grama  sugar  in  LOOcc,  a  smaller  amounl  should  be 

taken,  so  thai  the  weighl  of  extract  shall  not  exceed  L,  oral  most  1.5  grams. 

1  Banmert  found  in  his  wors  on  California  wines  thai  the  tables  <>f  Schulze  (Zeit 
Anal.  Chem.,  1880, 104)  intended  for  beer  extracts  gave  results  in  the  iudireel  estima- 
tion which  approximated  much  more  olosely  t<>  the  results  by  dirool  estimation  than 
figures  obtained  from  [lager's  tables  (Chem.  Cent.,  1878,  115),  which  were  intended 
especially  for  w  ine  -  t1  ract, 


WINES. 


341 


The  Bavarian  Chemists'  Union  depart  from  this  method  by  drying 
the  residue  to  a  constant  weight. 

It  is  of  great  importance  that  chemists  should  adopt  a  uniform  method 
of  analysis,  as  results  differ  considerably  by  different  methods.  This  is 
shown  by  the  following  results  obtained  from  the  samples  analysed  by 
me,  most  of  which  were  subjected  to  analysis  by  both  methods,  that  is, 
drying  to  a  constant  weight  and  drying  a  certain  length  of  time.  In 
the  very  sweet  wines,  of  course,  such  as  the  Angelica,  Muscat,  &c.,  con- 
taining so  large  a  percentage  of  sugar,  it  can  only  be  satisfactorily  de- 
termined by  using  a  small  quantity,  allowing  it  to  flow  well  over  the 
bottom  of  the  dish,  and  drying  to  a  constant  weight  as  nearly  as  pos- 
sible. 

Comparison  of  methods  for  the  estimation  of  extract  in  wine. 


Drying 

Drying 

c 

Drying 

Drying 

5^= 

lor  2i 

to  a  con- 

§! 

for  2 J 

to  a  con- 

t = 

hours  at 

stant 

z  e 

hours  at 

stant 

'■?■ 

100°  C. 

io(p  C. 

weight. 

4995 

2.69 

2.00 

5089 

2.01 

1 .  22 

4990 

2.  82 

2.  26 

5091 

2.30 

1.52 

4997 

2.08 

1.44 

5095 

2.96 

2.18 

4998 

1.57 

1.16 

5096 

2.  02 

1.71 

4999 

2.18 

1.7.". 

5097 

1.82 

1.18 

f>00U 

2.24 

1.74 

5098 

1.90 

1.34 

5001 

4.13 

5099 

1.43 

5008 

0.78 

5100 

2.47 

1.  96 

5004 

9.  C2 

9.  53 

5101 

2.40 

1.82 

5005 

2.51 

2.09  I 

5103 

2.  19 

1.71 

1.77 

1.10 

5104 

2.42 

1.82 

5083 

1.80 
2.12 

1.16 
1.39 

average 

2.98 

2.38 

5088 

3.  U4 

2.83  | 

1  have  adopted  the  results  obtained  from  the  estimation  by  drying  to 
a  constant  weight,  and  would  recommend  the  following  procedure  for 
the  determination  of  extract  in  wine.  Weigh  out  10  to  50  grams  of  the 
wine  (according  to  its  content  of  sugar)  into  a  flat-bottomed  platinum 
dish,  evaporate  on  the  water  bath  and  dry  the  residue  at  100°  C.  in  an  air 
bath,  until  a  constant  weight  is  obtained.  This  may  be  known  to  be 
the  case  when  by  weighing  the  dish  and  contents  at  frequent  intervals 
(15  minutes)  the  losses  in  weight  are  found  to  be  slight  and  equal  lor 
the  same  length  of  time  of  drying. 

AC1DI 1 
The    total    acidity  of   wines  may   be  determined    by   titration    with 


X 


N 


or 


alkali.    The  end  reaction  may  be  observed  by  means  of  a  drop 

brought  into  contact  with   delicate   litmus  paper,  which,  while   not    en- 
tirely satisfactory,  still  IS  probably  the    best    method  we  have  at    hand, 

any  means  for  decolorizing  the  wine  bo  as  t"  admit  of  the  use  of  other 
indicators  being  likely  to  change  the  content   of  acid.     I   bavefonnd 

that  by  the   use  of  turmeric   paper   in   connection    with  the   litmus,  the 

establishment   of  the   point    of  neutralization  is   greatlj    facilitated. 
1450— No.  L3,  pt.  •» <> 


342  FOOD  AND  FOOD  ADULTERANTS. 

Very  white  wines,  if  entirely  free  from  carbonic  acid,  may  be  titrated 
with  phenol-phtlialine  as  an  indicator.    From  10  to  25cc.  of  wine  may 

conveniently  be  taken  for  titration.  It  is  very  desirable  to  estimate 
both  the  fixed  and  volatile  free  acids  in  wine,  and  to  this  end  the  latter 
should  be  determined  directly  ;  all  methods  for  this  estimation  by  differ- 
ence by  evaporating  the  wine  to  dryness,  and  titrating-  the  residue,  hav- 
ing been  shown  to  be  faulty.  The  German  method  is  to  distill  off  the 
acetic  and  other  volatile  acids  in  a  current  of  steam  ;  and  I  have  found  it 
a  most  satisfactory  one,  giving  very  coincident  results  when  carefully 
carried  out,  the  only  objection  being  that  it  is  a  little  tedious.  The 
theory  of  the  method  is  that  acetic  acid,  which  forms  the  greater  part  of 
the  pure  volatile  acids,  while  it  does  not  distill  off  at  a  temperature 
lower  than  120°  0.,  can  still  be  distilled  off  at  a  lower  temperature  than 
its  boiling  point  by  passing  through  the  liqnid  in  which  it  is  contained 
a  current  of  steam,  providing  that  the  quantity  of  water  passed  through 
in  the  shape  of  steam  is  about  four  times  as  great  as  the  quantity  of  the 
liquid  in  which  the  acid  is  contained.  The  manner  of  applying  it  is  as 
follows : 

Fifty  cc.  of  the  wine  are  measured  into  a  flask  of  about  300ec.  ca- 
pacity, which  is  connected  with  a  condenser  by  one  tube  which  passes 
just  below  the  rubber  stopper,  which  is  also  perforated  by  another  tube 
which  reaches  to  the  bottom  of  the  flask  and  terminates  there  in  a  finely 
drawn  out  point ;  this  tube  is  bent  at  right  angles  where  it  passes  out  of 
the  flask,  and  connects  it  with  a  larger  flask  placed  alongside  which  con- 
tains about  3()0cc.  of  water,  being  also  provided  with  a  safety  tube. 
When  the  operation  is  begun,  lamps  are  placed  under  the  two  flasks 
and  the  contents  of  both  brought  to  a  boil,  when  the  flame  under  the 
flask  containing  the  wine  is  lowered  somewhat  and  the  distillation  so 
conducted  that  after  200cc.  have  distilled  oft' the  wine  shall  not  be  de- 
creased to  less  than  one-third  or  one-fourth  of  its  original  volume.  The 
200CC.  of  distillate  is  received  in  a  properly  graduated  tlask,  and  titrated 
with  standard  alkali,  using  phenol-phthaline  as  an  indicator. 

The  number  oi*  cubic  centimeters  of  normal  alkali  required  for  the 
titration   oi'    the   volatile  acids,  subtracted    from   the   number  of  cubic 

centimeters  required  tor  the  neutralization  of  60cc.  of  the  original  wine, 

gives  the  amount  Of  alkali  neutralized  by  the  free  fixed  acids;   the  total 

five  acids' and  free  fixed  acids  are  generally  calculated  as  tartaric,  the 

volatile  as  acetic  acid.1 

i;i  i  \i:  i  BATE  <>i     POTASH. 
The  <  ierimin  <  /OmmiSSiOU  gives  t  WO  methods,  as  follows  : 

Iii  two  stoppered  flasks  two  samples  of  20ec.  of  wine  each  are  treated  with  BOOcc. 
ether-alcohol  (equal  volumes),  after  addiug  to  one  flask  2  3  drops  of  a  20  percent, 
eolation  of  acetate  of  potash,  The  mixtures  are  well  Bhaken  and  allowed  to  stand 
16  to  l-  hours  a1  a  low  temperature  (0  10  C),  the  precipitate  Altered  off,  wash,  d with 

One  cubic  centimeter  of  normal  alkali  neutralises  .075  gram  of  tartaric,  .06  gram 

l  tic  a.  id. 


wines.  343 

ether-alcohol,  and  titrated.  (The  solution  of  acetate  of  potash  must  be  neutral  or 
acid.  The  addition  of  too  much  acetate  of  potash  may  cause  the  retention  of  some 
bitartrate  in  solution.)  It  is  best  on  the  score  of  safety  to  add  to  the  filtrate  from 
the  estimation  of  the  total  tartaric  acid  a  further  portion  of  2  drops  of  acetate  of 
potash  to  see  if  a  further  precipitation  takes  place. 

In  special  cases  the  following  method  is  recommended  for  a  control 
over  the  other : 

Fifty  cc.  of  wine  are  evaporated  to  the  consistency  of  a  thin  sirup  (best  with  the 
addition  of  sand),  the  residue  brought  into  a  flask  by  means  of  small  washings  of  9(5 
per  cent,  alcohol,  and  with  continual  shaking  more  alcohol  is  gradually  added,  until 
the  entire  quantity  of  alcohol  is  about  lOOcc.  The  flask  and  contents  are  corked 
and  allowed  to  stand  4  hours  in  a  cool  place,  then  filtered,  aud  the  precipitate 
washed  with  IK!  per  cent,  alcohol;  the  filter  paper,  together  with  the  partly  lloccu- 
lent,  partly  crystalline  precipitate,  is  returned  to  the  flask,  treated  with  30cc.  warm 
water,  titrated  after  cooling,  and  the  acidity  reckoned  as  bitartrate.  The  result  is 
sometimes  too  high,  if  pectinous  bodies  separate  out  in  small  lumps,  inclosing  a  small 
portiDU  of  free  acids  (this  error  may,  however,  be  avoided  by  the  addition  of  sand 
and  thorough  shaking).  In  the  alcoholic  filtrate  the  alcohol  is  evaporated,  0.r>cc.  of 
a  20  per  cent,  potassic  acetate  solution  added,  which  has  been  acidified  by  a  slight 
excess  of  acetic  acid,  and  thus  the  formation  of  bitartrate  from  the  free  tartaric  acid 
in  the  wine  facilitated.  The  whole  is  now,  like  the  first  residue  of  evaporation, 
treated  with  (sand  and)  96  per  cent,  alcohol,  and  carefully  brought  into  a  flask,  the 
volume  of  alcohol  increased  to  lOOcc,  well  shaken,  corked,  allowed  to  stand  in  a  cold 
placo  4  hours,  filtered,  the  precipitate  washed,  dissolved  in  warm  water,  and  ti- 
trated, and  for  1  equivalent  of  alkali  2  equivalents  of  tartaric  acid  are  reckoned> 
This  method  for  the  estimation  of  the  free  tartaric  acid  has  the  advantage  over  the 
former  of  being  free  from  all  errors  of  estimation  by  difference. 

I  have  preferred  making  the  qualitative  test  for  free  tartaric  acid 
separately  from  the  bitartrate  estimation,  and  for  the  latter  I  have  used 
essentially  the  first  method  given,  omitting,  of  course,  the  parallel  pre- 
cipitation with  the  addition  of  acetate  of  potash,  modifying  it  by  using 
only  80cc.  of  the  alcohol  ether  solution  for  the  precipitation  and  allowing 
it  to  stand  over  night.  The  titration  is  nicely  performed  with  phenol- 
phtlialine  and  dccinormal  soda  with  white  wines  ;  lee.  deeinormal  soda 
corresponding  to  .01SS  grams  of  potassic  bitartrate.  In  the  case  of 
dark  colored  wines  1  passed  them  first  through  a  small  amount  of  bone- 
black,  afterwards  washing  the  bone-black  thoroughly,  so  as  to  avoid  the 
presence  of  coloring  matter  in  the  tartar  precipitate. 

-  \<  en akini:   MATTER. 

For  the  estimation  of  the  saccharine  matter  use  was  made  of  the  I  >«• 

partment  method  of  employing  Folding's  solution,  already  referred  to 
under  malt  liquors.    The  Germans  usually  employ  the  gravimetric  i 
mation,  with  Soxhlet's  modifications,  but  1  believe  the  other  to  be  fully 

as  accurate,  ami  mueli  more  convenient.  The  wine  should  be  evap- 
orated about  one  third  to  remove  the  alcohol,  and  carbonate  of  SO<l€ 
added  to  neutralize  the  acid.  In  the  case  of  dark  colored  wines  it  is  nec- 
essary to  decolorize  and  clarity  them  by  the  U80  of  sn baeet ate  of  lead  or 
bone  black.      If  much  exCCSS  Of  lead  IS  wsi'd  it  should  be  removed  with 

sulphate  of  s»ii  i,  and  if  bone-Mark  is  used  the  first  portions  Altered 
should  be  rejected.    The  ainouui  of  reduction  is  calculated  as  dextrose* 


344  FOOD  AND  FOOD  ADULTERANTS. 

ASH. 

The  asli  may  be  estimated  in  the  residue  from  50  to  lOOcc.  of  the  wine. 
If  50cc.  Lave  been  used  for  the  estimation  of  the  extract,  the  same  sample 
will  serve  conveniently  for  incineration.  This  operation  is  best  performed 
in  a  muffle,  and  must  be  very  carefully  carried  out,  at  as  low  a  heat  as 
possible.  If  the  ash  does  not  readily  burn  white,  it  should  be  treated 
with  a  little  water  to  dissolve  the  alkali  salts,  the  dish  placed  in  such. 
a  position  as  to  bring  the  water  away  from  the  undissolved  ash,  the 
water  evaporated,  and  the  incineration  completed.  Little  difficulty  is 
generally  experienced  in  getting  in  this  way  a  very  satisfactory  white 
ash. 

GLYCERINE. 

The  estimation  of  glycerine  in  wines,  if  it  could  be  made  with  exact- 
ness, would  be  a  very  important  one,  as  the  glycerine  is  produced  by 
the  fermentation  of  the  sugar,  and  the  quantity  formed  is  presumably 
fairly  constant  for  the  same  amount  of  sugar  fermented.  This  being 
the  case,  the  quantity  of  glycerine  in  a  wine  should  be  a  good  index  of 
the  quantity  of  sugar  which  had  undergone  fermentation,  and  would 
thus  show  whether  alcohol  had  been  added  to  the  wine.  Unfortunately, 
the  amount  of  glycerine  present  is  so  small,  and  its  exact  estimation  so 
difficult  on  account  of  its  volatile  nature,  that  it  is  rather  an  unsafe  re- 
liance. The  Germans  attach  considerable  weight  to  the  determination 
in  establishing  the  character  of  a  wine,  using  the  following  method  : 

One  hundred  cc.  of  wine  (sweet  wines  excepted)  are  evaporated  in  aroomy,  not  too 
shallow,  porcelain  dish,  to  about  10cc.,  a  little  sand  added,  and  milk  of  lime  to  a 
strong  alkaline  reaction, and  the  whole  brought  nearly  to  dryness.  The  residue  is 
extracted  with  50cc.  of  96  per  cent,  alcohol  on  the  water  bath  with  continual  stir- 
ring. Til.-  solution  is  poured  off  through  a  filter  and  the  residue  exhausted  by  treat  - 
nient  with  small  portions  of  alcohol.  For  thisr>n  to  150cc.  are  generally  sufficient, 
so  that  the  entire  filtrate  measures  100  to200cc.  The  alcoholic  solution  is  evaporated 
on  tint  water  hath  to  a  sirupy  consistence.  (The  principal  part  of  the  alcohol  may 
be  distilled  off,  if  desired.)  The  residue  is  taken  up  by  Idee,  (it  absolute  alcohol, 
mixed  in  a  stoppered  flask  with  15co.  of  ether  and  allowed  to  stand  until  clear,  when 
tie-  char  liquid  is  poured  off  into  a  glass-stoppered  weighing  glass,  filtering  the  last 
portions  of  the  solution.  The  solution  Is  then  evaporated  in  the  weighing  glass  until 
the  residue  no  longer  How  s  readily,  after  which  it  is  dried  one  hour  longer  in  a  water 
jacket.      After  cooling,  it  is  weighed. 

In  the  case  of  aweel  wines  (containing  over  5  grams  oi  ingar  in  lOOoc),  50cc.  are 
taken  in  a  good-sized  flask,  some  sand  added  and  a  sufficient  quantity  of  powdered 
slacklime,  and    heated  with  frequent  shaking  in  the  water  bath.    After  cooling. 

Killer,    of  96    per   cent,    alcohol    are    added,  the    precipitate  which    forms  allowed    to 

separate,   the  solution  filtered,   and  the  residue  washed  with  alcohol  of   the  same 
strength.    The  alcoholic  solution  is  evaporated  and  the  residue  treated  as. above. 

in  regard  to  fhe  performance  of  (lie  official  method,  as  given  above, 

Dr.  Barth1  adds  tin'  follow  ing  commentaries  and  cautions  : 

in  case  the  residue  from  the  firs!  evaporation  with  lime  becomes  entirely  dry  i1 
should  he  moistened  w  ith  ;i  little  alcohol,  the  residue  removed  from  the  Bides  of  the 

W'cinanak  Be,  p.   17. 


wines.  345 

dish  with  a  spatula,  and  the  entire  mass  nibbed  up  with  a  pestle  to  a  uniform  pasty 
mass,  the  pestle  and  spatula  being  rinsed  with  a  little  alcohol ;  in  heating  up  the 
alcoholic  paste  with  lime,  bumping  and  spurting  may  be  avoided  by  careful  stirring; 
tin;  heating  and  subsequent  washing  out  with  hot  alcohol  is  necessary,  howe\ 
dissolve  out  the  glycerine  properly.  In  evaporating  with  both  the  alcoholic  and  the 
ether-alcohol  solution,  all  violent  boiling  of  the  liquid  must  be  avoided,  or  mechani- 
cal losses  will  occur.  The  best  way  is  to  place  the  vessels  containing  the  solutions 
inside  of  beakers  filled  with  water  on  the  bath.  The  clearing  up  of  the  ether-alcohol 
solution  can  lie  hastened  by  energetic  shaking  in  the  stoppered  flask  containing  ir. 
The  vessel  in  which  the  ether-purified  glycerine  is  finally  weighed  should  hav< 
tieal  walls  at  least  40mm.  in  height.  The  losses  which  are  caused  by  the  volatility 
of  glycerine  cannot  be  entirely  avoided,  but  may  be  reduce. 1  to  a  minimum  by  a 
ful  observance  of  all  the  directions,  even  those  which  are  apparently  unimportant. 
That  the  loss  of  glycerine  is  smaller  by  heating  in  a  drying  oven  than  on  the  open 
water  bath  has  been  noticed  in  the  estimation  of  the  extract  ;  the  choice  of  weighing 
tubes  also  with  proportionally  high,  vertical  walls  has  for  its  object  the  lessening  of 
the  possibility  of  losses  in  weight. 

For  the  estimation  of  the  glycerine  in  sweet  wines  the  following  precautions  should 
be  observed:  Sufficient  powdered  lime  must  be  added  to  the  wine  to  convert  the 
whole  of  the  sugar  into  its  lime  compouud.  The  formation  of  the  latter  takes  place 
gradually  during  the  heating  on  the  water  bath.  Tho  mass  becomes  at  first  dark 
brown  (special  care  is  necessary  to  prevent  its  foaming  over  the  neck  of  the  llask), 
but  when  the  saturation  with  lime  is  complete  it  becomes  somewhat  clearer,  ami.  to- 
gether with  the  characteristic  smell  of  the  sugar-lime,  a  caustic  odor  becomes  mani- 

If  the  residue  obtained   from  the  concentration  of  the  alcoholic  solution  remains 
somewhat  thin  even  after  cooling,  it  is  not  necessary  to  repeat   tin.'    treatment  with 
lime.     The  purification  with  ether-alcohol  in  the  way  described  will  be  all  that  ;  - 
essary. 

The  above  described  method  for  glycerine  estimation  is  intended  to  obtain  tho 
klycetine  in  a  state  of  parity  by  its  separation  from  all  the  other  constituents  of 
wine,  either  by  their  volatility,  by  their  insolubility  in  alcohol,  or  their  lime  combi- 
nations, or  finally  by  their  insolubility  in  a  mixture  of  one  volume  of  alcohol  with  H 
volumes  of  ether.  If  pointed  crystals  appear  on  cooling,  the  presence  of  mannite  is 
indicated.  Since  the  separation  of  glycerine  in  an  insoluble  condition  in  a  form  or 
union  peculiar  to  itself  has  not  yet  been  accomplished,  the  extraction  method  most 
ination,  but  the  latter  is  only  useful  for  the  conclusions  which  are 
drawn  from  its  results,  when  it  is  carried  out  with  a  strict  observance  of  the  preced- 
ing conditi 

Several  methods  have  lately  been  proposed  for  the  estimation  <»t  glyc- 
erine, and  it  was  with  the  hope  of  some  of  them  proving  more  exact  and 

less  tedious  than  the  above  that  a  somewhat  hasty  examination  of  these 
methods  has  been  made. 

Benediktand  Zsigmondy1  published  in  1885a  method  for  the  estima- 
tion of  glycerine  by  its  oxidation  to  oxalic  acid  by  permanganate  of 
potash,  precipitatiug  the  oxalic  acid  with  calcium  acetate,  and  deter- 
mining it  volumetrically  by  titration  with  acid.  This  method  is  also 
Maimed  by  Fox  and  Wanklyn.1  At  the  time  of  the  publication  of  this 
method  I  made  several  trials  of  it  on  pure  glycerine  with  very  satisfac- 
tory results,  and  Allen    has  confirmed  the  accuracy  attributed  to  it  by 

'Chein.  Ztg.  9,  975;  Analyst  10,  20ii  Chem.  News  53,  15.  Aualysl  ll 


346 


Fool)    AX  J)    FOOD    ADULTERANTS. 


Benedikt  and  Zsigmondy,  and  used  it  on  saponified  fats.     It  has  never 
been  applied  to  wine  or  beer,  so  far  as  I  know. 

Legler1  has  formulated  a  method,  intended,  as  the  author  says  in  his 
paper,  to  supply  the  place  of  the  method  of  the  Berlin  committee,  and 
atone  for  its  deficiencies.  It  depends  on  the  oxidation  of  glycerine  to 
carbonic  acid  by  means  of  sulphuric  acid  and  potassic  bichromate.-  The 
estimation  of  organic  bodies  by  the  oxidation  of  their  contained  carbon 
lias  been  proposed  and  carried  out  by  Cross  and  Bevan3  who  operate  in 
a  dry,  and  by  Bnrghardt,4 who  operates  in  a  wet,  way.  The  operation 
was  performed  by  Legler  in  a  Will's  carbonic  acid  apparatus,  as  follows: 

The  air  flask  contains  the  glycerine  mixed  with  a  saturated  solution  of  potassiti 
dichromate;  the  other  contains,  as  usual,  strong  sulphuric  acid.  After  the  apparatus 
has  been  weighed,  a  little  air  is  drawn  out  which  causes  some  of  the  acid  to  mix  with 
the  chromate.  A  regular  evolution  of  carbonic  acid  soon  sets  in.  hut  must  he  assisted 
towards  the  last  by  gently  boiling.  The  flask  containing  the  sulphuric  acid  must  be 
kept  cool.  When  no  more  gas  bubbles  are  formed,  the  apparatus  is  cooled  by  partial 
immersion  in  cold  water,  and  the  remaining  carhonic  acid  is  expelled  by  a  current  of 
dry  air.  The  apparatus  is  now  reweighed  and  the  loss  represents  carhonic  acid.  The 
following  equation  shows  the  action  taking  place  : 

:5CJI,0;+7IvJCrJ0;  +  -^TI,S04^7K,S04+14Cr.:(S04);i+9CO,+40H;0. 

One  part  of  glycerine  therefore  requires  about  7..">  parts  at  K.Cr.'V  and  10  parts 
of  H0SO4,  hut  an  excess  of  each  is  of  course  used. 

The  mode  of  procedure  in  operating  on  wine  is  as  follows:  The  crude  glycerine 
obtained  from  lOOcc.  of  wine,  after  evaporation  with  3cc.  milk  of  lime  and  2  grams  of 
quartz,  and  extracting  the  mass  with  alcohol  of  96  per  cent.,  is,  after  weighing,  di- 
luted up  to  a  definite  hulk,  and  aliquot  parts  are  taken  for  the  ash  and  the  oxidation 
process.  A  white  wine,  containing  8.54  per  cent,  alcohol  and  "2.07  per  cent,  solid 
matter,  gave  in  lOOcc.  1.4  grams  crude  glycerine,  with  .1278  grams  ash,  25co.  of  the  glyc- 
erine  diluted  up  to  50cc.  yielding  .72.")  gm.  CO-  =  1.10  per  cent,  glycerine.  A  dupli- 
eate  experiment  gave  1.47  crude  glycerine  with  .136  ash,  .710  COs  =  .99  per  cent, 
glycerine,  the  average  thus  being  1  percent."1  and  the  relation  between  alcohol 
and  glycerine  as  100  :  11.7. 

Intimation  of  glycerine  in  wine  after  it  has  been  purposely  added. 

Three  lots  of  lOOcc.  each  of  the  same  wine  were  mixed  respectively  with  .125,  .250, 
and  ,500  grams  of  glycerine,  and  analyzed  as  before.     The  results  were  as  follows: 


Crude 

81  inc. 

Aah. 

COi  (26oo. 

from  soca) 

Glycerine 

ii'i  1' 

1.56 

1.7.', 

•J.  (17 

.1496 

.1400 

am 

.80 

.90 

1.07 

1.  LIB 
1.254 
L.4M 

Allowing  i<u-  the  1.  per  cent,  of  natural  glycerine  in  the  sample  we  obtain  .11 
and  .  192  per  cent,  of  glycerine. 


Rep.  Anal. Chem. 6,  631  :  Analyst  L2,  I  I. 

.  '7;   also  5 

Chem.  News :.:..  :'.  1  ;  see  also  :.:,,  16. 

>  rwrf. 

1  reaiix  1.05  per  cent.,  which  would  make  some  difference  in  1 

I'ilmih  »  w  hull  follow. 


WINES. 


347 


The  same  wine  was  also  submitted  to  an  analysis  by  the  old  process, 
somewhat  higher  results  being  obtained,  from  which  Legler  concludes 
that  his  method  gives  lower  but  more  correct  figures.  lie  also  obtained 
promising  results  from  beer  and  sweet  wines.  This  method  was  tried 
on  some  of  the  samples  analyzed  in  the  Chemical  Division,  the  analytical 
work  being  done  by  Mr.  Felix  Lengfeld. 

The  apparatus  for  the  estimation  of  the  carbonic  acid  was  a  specially 
designed  oue  used  for  most  carbonic  acid  estimates  in  the  laboratory, 
and  provided  for  the  absorption  of  the  dried  gas  by  soda  lime.  A  trial 
was  first  made  with  pure  glycerine,  which  gave  very  satisfactory  results, 
as  follows  :  Weight  of  pure  glycerine  taken,  .3045  :  weight  glycerine  ob- 
tained, .3005;  difference,  .004. 

When  it  was  applied  to  the  wines,  however,  it  was  found  that  the  re- 
sults obtained  varied  widely  from  those  obtained  from  the  same  samples 
by  the  old  method,  and  instead  of  the  variation  being  constant,  it  was 
found  that  sometimes  the  results  were  higher,  sometimes  lower,  than  by 
the  old  method,  the  maimer  of  manipulation  making  a  very  marked  dif- 
ference in  the  quantities  obtained.  Thus  when  just  about  sufficient 
lime  was  taken  to  combine  with  the  sugar  present  and  the  mass  not 
evaporated  very  closely,  higher  results  were  obtained  by  Legler's  pro- 
cess than  by  the  old  method,  while  if  a  large  excess  of  lime  was  added 
and  the  whole  evaporated  very  nearly  to  dryness  the  results  were  lower. 

Thus  Xos.  4998  and  4999,  treated  with  considerable  lime  and  evapo- 
rated nearly  to  dryness,  gave  the  following  results : 


>«' umbers. 

By  I.'  . 
method. 

By  old 
method. 

4998 

.326 

.436 

.  TUT 

4U'J'J 

While  Kos.  4995,  5000,  and  5002,  treated  with  a  smaller  amount  of 
lime,  and  not  evaporated  so  closely,  gave: 


Nun.' 

By  I.' 
method. 

.  972 
1.  128 
1.649 

I'.v  old 
method. 

.730 

(996 



5002 

Prom  these  and  from  several  other  determinations,  where  the  differ- 
ences were  si  ill  more  marked,  it  was  concluded  that  Legler's  method  as 

it  stands  now  cannot  he  relied  on  to  give  constant  results  with  wines,  for 

though  undoubtedly  an  accurate  method  of  estimating  pure  glycerine, 
it  is  o]  »en  to  the  same  objection  that  applies  to  tin-  method  i».\  oxidation 


with  permanganate,  viz,  thai  other  organic  bodie 


ah 


xidized,  \\  Inn 


present,  and  give  too  high  results,     hi  the  extraction  of  the  glycerine 


348  FOOD  AXD  FOOD  ADULTERANTS. 

from  wine  by  alcohol  other  organic  bodies  are  undoubtedly  taken  ap  by 
it  (the  most  of  which  arc  removed  in  the  old  method,  by  the  purification 
with  ether-alcohol)  which  make  the  results  too  high.  The  only  way 
that  results  could  be  obtained  as  low  as  the  old  method  gave  was  as 
indicated  above,  by  long  treatment  in  the  bath  with  a  large  excess  of 
lime,  and  in  these  cases  there  was  undoubtedly  a  loss  of  glycerine  by 
evaporation,  as  the  following  experiments  show  : 

1.  .3G45  grams  pure  glycerine  were  mixed  with  a  small  quantity  of 
lime,  alcohol  and  water  added,  the  whole  evaporated  nearly  to  dryness 
on  the  water  bath,  extracted  with  alcohol,  and  the  glycerine  determined 
by  Legler's  method  in  the  residue  from  the  alcoholic  solution  ;  result, 
glycerine  .303,  or  a  loss  of  .0015. 

2.  ..'3()4o  grams  glycerine  were  taken  and  treated  as  above,  except  that 
a  large  amount  of  lime  was  added  ;  result,  .L'To ;  loss,  .0895. 

3.  .3G45  grams  were  taken  and  treated  as  before,  except  that  the 
evaporation  was  carried  to  dryness,  the  dish  being  allowed  to  stand  on 
the  bath  about  half  an  hour  longer  than  in  the  other  experiments;  result, 
.251  ;  loss,  .1135. 

Ilehner1  has  applied  Legler's  method  to  the  estimation  of  glycerine 
in  fats,  with  some  modifications  based  upon  the  very  important  fact  he 
claims  to  have  established  in  his  work,  that  "dilute  solutions  of  glycer 
ine  (.0  glycerine  to  1,000  of  fluid)  do  not,  as  is  commonly  supposed, 
volatilize  in  concentrating  the  fluid,  be  it  on  the  water-bath  or  over  the 
naked  flame." 

Other  methods  that  have  been  published  by  Benseman,2  Amthor,3 
and  Medicus,1  are  essentially  slight  modifications  of  the  Berlin  method, 
and  can  only  be  referred  to  here.  Salman  and  Berry,*  iu  their  article  on 
"The  Examination  of  Commercial  Glycerine,"  give  a  very  thorough 
resume  of  various  methods  in  use  ap  to  the  date  of  the  article  for  the 
estimation  of  glycerine* 

The  most  recent  method  published  is  by  Diez,6  which  1  have  not  had 
time  to  investigate  closely.  The  method  is  quite  a  novel  one,  and  differs 
from  the  previously  described  methods  in  that  it  separates  out  the  glyc- 
erine as  an  insoluble  compound,  viz,  as  a  tribenzoate  of  glycerine.  This 
is  accomplished  by  shaking  the  (.5  to  L.O  per  cent.)  solution  of  glycerine 
with  benzoyl  chloride  after  an  addition  of  alkali.  As  applied  to  dry 
wines  it  is  described  by  the  author  as  follows:7  "20cc.  are  evapora- 
ted to  a  moderately  dry  condition  after  the  addition  of  lime,  'flic  res 
idue  is  exhausted  with  20CC  of  hot,  96  per  cent .,  alcohol.  After  cooling 
30CC.  Of  water  free  ether  are  added,  and  Altered  after  standing,  the 
Biter   being    washed    with    water  free    alcohol  ct  her     (2:3).       After    the 

evaporation  of  the  solvent  the  glycerine  is  dissolved  in  L0-20cc.  of  water, 


|  Analysl  12,   II.  Analyst  ll,  L2  ami  34. 

Chem.  /«it.  I"  ■  Xnt.  f.  Physio.  Chom.  1 1.  \T2 

'Rep.  der,  Anal.  Chem.,  1886,  L2  Ibid.,  180 

1  J  in, l.  L886    1. 


WINES. 


349 


according  to  the  quantity,  and  shaken  up  with  5cc.  benzoyl  chloride 
and  35cc.  of  10  per  cent,  soda  solution  for  10-15  minutes  without  ces- 
sation and  with  frequent  cooling.  The  estergemenge  or  precipitate  ob- 
tained, is  collected  upon  a  filter,  washed  and  dried  for  2  to  3  hours  at 
100°  C.j  0.385  gram  of  the  weighed  precipitate  corresponds  to  0.1  gram 
glycerine."  The  objection  to  this  process  seems  to  be  that  it  is  not  ap- 
plicable directly  to  the  wine  or  beer,  but  the  glycerine  must  be  separated 
out  in  a  state  of  comparative  purity  before  it  can  be  converted  into  the 
benzoate,  and  there  is  still  the  liability  to  loss  during  the  process  of 
purification. 
The  results  given  in  the  table  are  by  the  old  method. 

TANNIN. 

The  estimation  of  tannin  in  wines,  where  considerable  accuracy  is  re- 
quired, may  be  made  by  the  permanganate  and  indigo  method,  which 


has  been  so  much  discussed  and  modified  in  chemical  (iterator 


The 


following  approximate  method  is  given  by  the  Berlin  Commission: 

In  lOcc.  of  wine  the  free  .acids  are,  if  necessary,  reduced  by  the  addition  of 
standard  alkali  solution  to  .5  grains  in  lOOcc.  Then  lcc.  of  a  40  per  cent,  solution  of 
acetate  of  soda  is  added,  and  finally,  drop  by  drop,  10  per  cent,  solntion  of  chloride  of 
iron,  avoiding  an  excess.  One  drop  of  tho  chloride  of  iron  solution  suffices  for  the 
precipitation  of  about  .05  percent,  of  tannin. 

For  the  estimation  of  the  bulk  of  the  precipitate  test-tubes  are  used, 
which  are  much  narrowed  at  the  bottom,  with  the  constricted  portion 
graduated  into  tenths  of  a  centimeter.  The  following  table  gives 
the  approximate  content  of  tannin  from  the  bulk  of  the  precipitate  alter 
standing  twenty-four  hours: 


u 

©* 

a 

© 

— 
-    . 

s 

-   . 

'9 

© 

03 

© 

©  3 

£ 

:  - 

a 

■Z  ~ 

Z  ~ 

-  z 

= 

-  z 

d 

*-  — 

~  — 

Z-~ 

3 

-T 

— 

© 

u 

1 

- 

cm. 

'2 

nn . 

J'ercent. 

0.  1 

0.  003 

1.0 

0.  033 

0.007 

2.  0 

(».  :i 

0.010 

3.0 

0.  Ill 

ii   I 

ii.  in:: 

4.0 

0.  IS 

0.017 

5.0 

ii.  17 

(it; 

ii.  020 

6.0 

o  20 

ii.7 

9.0 

0.80 

0.8 

0.027 

12.0 

[  can  see  no  practical  conclusions  to  be  drawn  from  so  indefinite  a 
determination  and  have  omitted  il  in  m\  work,  simply  quoting  i I  for 

the  beneiit  of  any  our  who  might  desire  to  make  the  estimation. 


350  FOOD    AND    FOOD    ADULTERANTS. 

ANALYSES  MADE  BY  THE  DEPARTMENT  OF  AGRICULTURE. 

In  the  work  on  wines  during  the  present  investigation,  70  samples, 
purchased  in  the  market  of  Washington,  were  examined.  Inasmuch 
as  the  analyses  made  in  1880  included  so  many  samples,  and  represented 
very  fairly  the  composition  of  the  wine  sold  here,  it  was  thought  inad- 
visable to  make  a  complete  anal3'sis  of  all  the  samples,  especially  as 
many  of  them  were  identical  in  origin  with  those  examined  by  Mr.  Par- 
sons. Accordingly  only  about  one-half  the  samples  (36)  were  submitted 
to  a  very  careful  and  complete  analysis,  the  rest  being  examined  for 
adulteration  only,  especially  preservatives.  Only  those  samples  were 
chosen  for  complete  analysis  which  did  not  correspond  to  any  of  the 
samples  analyzed  in  1880.  The  samples  are  all  wines  of  American  origin, 
of  which  by  far  the  greater  bulk  of  the  wines  cousumed  here  consists. 
Most  of  the  samples  are  Califoruian,  a  few  coining  from  Virginia  and 
other  States.  Several  of  the  samples  had  foreign  labels,  in  imitation 
of  some  imported  wine  of  the  same  general  class,  but  in  each  case  the 
dealer  admitted  that  the  wines  were  American. 

The  time  and  scope  allowed  to  the  work  did  not  admit  of  the  exten- 
sion of  the  investigation  to  imported  wines. 


WINES. 


351 


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352 


FOOD    AND    FOOD    ADULTERANTS. 


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xi  o  co  ifi  x  ■-  r_  m  —  in  o       -h 


■omuj-iu}  si;  spi.HI  ll!)°X 


4>ir  i  ix:i 


'-  x  co  co  co  co  o  i  .-.  nonn      in 

h  co  eo  id  ~.  x  co  91  i-  co  -o  co       <-! 


•.)iuu[oa  a<i  [oqoorv 


X  ^~.  t-  CO  t-  ~  T:  Id  90         I- 


'9q3l9A  .Cq  p)qo;qy 


*5  -s  09  ~.  co  ~  x  x  r~.  in  ->■  I- 

-  —  C5  CO  i.O  Ifl  Si  irt  OS  ■*  lA  CO 

h  «o  IO  id  id  tt  e>  ^  o i  i- '  - i  ! o" 


•ajiaiuS  oypody 


— .  -r  —  —  co  —  i  -  re  f  —       r  i 
oaooooooooo      o 


s;>A'[iMn:  JO  i.tquinx 


IMCTtOOt^OOOO' 


•j.iqiilliu  [9U3g 


•yJ)i!)in^V 


XX       f  X    '.       ■    / 

CO     -co 


I 
/        -   / 


wines.  353 

Mn.riiiL.iuit,  minimum,  and  mean  composition  of  the  samplei  examined. 


Constituents. 


Specific  gravity 

Alcohol  by  weight. per  cent. 

Alcohol  by  volume ...do... 

Extract do... 

Total  acids  as  tartaric do... 

I  i\<  d  acids  as  tartaric. do... 

Volatile  acids  as  acetic do... 

Bitartrate  of  potash do... 

Reducing  sugars  as  dextrose. do... 

( Jlycerine do . . . 

Ash. do... 


Sixteen  samples  red     Nine  samples  white    Eleven  samples  - 
wines.  wines.  wines. 


a 

i 

= 

~ 

a 

= 

- 

- 

i 

M 

- 

V 

- 

3 

& 

~. 

X 

.  9903  .  9946 


11.93 

7.78 

9.60 

14.74 

9.68 

11.93 

2.83 

1.39 

1.94 

.870 

.383 

.611 

.724 

.113 

.397 

.281 

.084 

.169 

.133 

.029 

.068 

.508 

none. 

.164 

.893 

.303 

.490 

.453 

.176 

.290 

13.35 
16.  52 
1.75 
.  750 
.  595 
.187 
.  255 
.980 
.835 


9.01 
11.17 
1.16 
.488 

.082 
.039 
none. 
.365 
.181 


.9912    1.0511 
10.44 
12.91 
1.35 

.665 

.498 

.131 

.152 

.250 

.  528 

.220 


16.16 

10.  9d 

19.87 

13.60 

17.20 

- 

.683 

.360 

.490 

.2<i  2 

.025 

.132 

.039 

15.05 

.  657 

.052 

.686 

.118 

)    1.0261 

14.50 

L7.85 

11.21 

.511 

.  104 
.  ()f.7 

.351 


A  comparison  of  the  composition  of  American  wines  with  those  of 
other  countries,  as  shown  in  these  analyses,  and  a  discussion  of  the 
points  of  difference  or  agreement  would  be  a  most  interesting  and  in- 
structive task.  It  would  require  considerable  space,  however,  for  a 
proper  presentation  of  the  subject,  and  must  be  omitted  in  the  present 
investigation,  as  not  being  of  so  direct  importance  to  the  question  of 
the  adulteration  of  wines. 


THE  ADULTERATION  OF  WIKES. 

The  adulteration  of  wine  has  been  practiced  from  a  very  early  date 
in  those  countries  where  the  consumption  is  large.  It  has  increased 
in  amount  and  in  the  skillfulness  of  its  practitioners  until  at  the  pres- 
ent day  it  requires  for  its  detection  all  the  knowledge  and  resour- 
ces which  chemical  science  can  bring  to  bear  upon  it.  and  even  then 
a  large  part  doubtless  escapes  detection.  It  must  be  remembered,  how- 
ever, that  in  Europe  the  definition  of  adulteration  has  rather  a  wi«ie 
scope,  including  the  addition  of  substances  which  are  simply  diluents. 
The  Paris  Laboratory  considers  as  ;t  fraud  "the  addition  of  any  sub- 
stauce  for  the  purpose  of  gain  which  changes  the  composition  of  the 
natural  wine."  In  Germany,  on  account  of  die  northern  situation  of 
the  country,  it  LS  permitted  to  the  wine-growers  in  ''.el  years,  when  the 

grapes  contain  a  relatively  high  percentage  of  acid  and  a  low  percent- 
age of  sugar,  to  make  use  Of  pure  SUgar  as  an  addition  to  the  must, 
which  addition  is  not  considered  as  an  offense  against  the  adulteration 
laws,  so  long  as  the  product  is  sold  as  "  wine  w  simply.  The  amount 
of  water  added  with  the  sugar  must  not  be  greater  than  twice  tin-  weight 
of  the  former,  ami  the  product  must  not  l>c  offered  tor  sale  as  "  natural 

wine." 

By  far  the  greater  part  of  the  adulteration  carried  on  in  the  Euro- 
pean countries  consists  of  this  addition  of  water  (mouiUagi  and  sugar 
(sucrage).    Such  wines  result  from  the  methods  of  manufacture  already 


354  FOOD  AND  FOOD  ADULTERANTS. 

described — petiotization,  gallization,  and  ckaptalization.  For  the  de- 
tection of  such  wines  it  is  necessary  to  establish  maximum  and  mini- 
mum limits  for  the  principal  constituents  of  wines,  and  the  relation  in 
which  these  constituents  stand  to  one  another.  To  establish  these 
Limits  is  rather  difficult,  and  requires  a  large  series  of  analyses  extend- 
ing over  many  years.  The  constituents  most  relied  on  for  the  estab- 
lishment of  the  character  of  a  wine  in  judging  whether  it  has  been  di- 
luted or  not  are:  the  extract,  content  of  free  acid,  and  the  relation  be- 
tween the  extract  and  mineral  matters. 

In  Germany  the  lowest  limit  of  the  extract  in  a  natural  wine  is  placed 
at  l.~»  grams  in  lOOcc,  and  after  subtracting  the  amount  of  free  fixed 
acids  calculated  as  tartaric  from  the  extract,  the  amount  of  the  latter 
left  must  be  not  less  than  1.1  grams;  or  after  the  subtraction  of  the 
total  free  acids  as  tartaric,  not  less  than  1.  gram  in  lOOcc.  In  the 
Paris  Laboratory  no  exact  limits  are  set,  the  decision  being  left  to  the 
judgment  of  the  analyst,  after  a  careful  comparison  of  the  sample 
with  analyses  of  previous  similar  wines  done  in  the  laboratory  in  past 
years.  The  sugar  added  is  often  glucose,  which  introduces  into  the  wine 
substances  more  or  less  injurious, depending  upon  its  character.  Ordi- 
nary glucose  contains  usually  10  or  15  per  cent,  of  non-fermentable 
substances,  which  serves  to  increase  the  weight  of  the  extract,  thus 
masking  the  addition  of  water.  Its  fermentation  gives- rise  to  the  for- 
mation of  a  small  quantity  of  amyiic  alcohol,  which  increases  the  intox- 
icating effect  of  such  wines,  and  causes  headache  and  nausea  in  those 
partaking  of  them. 

In  the  detection  of  this  substance  advantage  is  taken  of  the  non-fer- 
mentable character  of  the  dextrin  it  contains,  and  of  the  presence  of 
amylin,  a  non-fermentable,  highly  dextrorotatory  body  found  in  commer- 
cial starch  sugar.  50cc.  of  wine,  after  driving  oil' the  alcohol  by  evapora- 
tion, are  subjected  to  fermentation  by  the  addition  of  a  little  well-washed 
yeast.  After  the  fermentation  is  complete  the  liquid  is  clarified  by 
means  of  lead  or  bone  black,  and  polarized.  If  starch  sugar  has  been 
used  a  strong  rotation  to  the  right  will  be  observed,  while  if  the  wine 
was  natural,  or  if  the  sugar   used   was  cane  BU  gar,  there  would   be  no 

rotation.  The  following  procedure  is  also  given  by  the  German  Com- 
mission : 

Two  li  Mini  red  and  ten  oubio  oentimetersof  the  wine  arc  evaporated  to  a  thin  Birnp  on 

1 1n-  water-hat  li  after  the  add  it  ion  of  a  few  drops  of  a  20  per  cent,  solution  of  acetate  of 

potash.  To  tin'  residue  is  gradually  added  with  continual  stirring  200co.  of  90  per  cent . 
alcohol.    The  alcoholic  solution  when  perfectly  olear  is  poured  off  ox  Altered  into  a 

flasB  and  the  alcohol  driven  oil'  until  only  ahout   ~n-c.  remain.      The  residue  is  treat)  d 

with  about  I5cc.  water  and  a  little  i>one-idack,  altered  into  a  graduated  03  Under  and 

cashed  with  water  until  the  volume  measures  30cO.  If,  now,  this  Liquid  shows  a  ro 
tation  of  more  than  |  •'.•">,  Wild,  the  wine  contains  the  uiil'eiiuent  aide  mat  ters  of  Com- 
mercial potato  nugar  (amylio 

1  have  made  no  (rial  of  these  methods  on  American  wines,  and  give 
them  simply  as   a    1  Hciviirc.      It    is  well   known   that  American  starch 


wines.  355 

sugar,  made  from  corn,  is  quite  different  in  composition  from  the  Euro- 
pean article,  which  is  usually  made  from  potato  starch,  and  I  do  not 
know  that  the  presence  of  amylin  has  been  demonstrated  in  the 
American  article.  Whether  the  latter  contains  much  dextrin  or  not 
depends  upon  the  character  of  the  ic  glucose  n  used  ;  if  it  is  the  liquid 
glucose,  I  can  testify  from  experience  that  it  contains  a  considerable  per- 
centage of  dextrin;  but  if  it  is  the  highly  converted  "  grape  sugar"  or 
solid  glucose  that  is  used,  probably  not  much  dextrin  is  introduced  into 
the  wine  from  it. 

Fraudulent  wines  are  frequently  made  from  raisins  or  dried  grapes  in 
France,  and,  according  to  French  authorities,  can  easily  be  recognized 
by  their  high  percentage  of  reducing  sugar,  and  left-handed  polariza- 
tion after  fermentation. 

The  plastering  of  wines,  which  is  also  very  extensively  carried  on  in 
France,  consists  in  adding  to  the  wine  or  must  a  large  excess  of  gypsum, 
or  sulphate  of  lime. 

The  sulphuric  acid  of  the  lime  salt  replaces  the  tartaric  acid  which  is 
combined  with  potash,  and  forms  an  acid  sulphate  of  potash,  while 
the  tartaric  acid  separates  out  as  tartrate  of  lime.  The  operation  is 
said  to  give  the  wine  a  brighter  color  and  to  enhance  its  keeping  qual- 
ities, probably  by  a  mechanical  carrying  down  of  some  of  the  albumi- 
nous matters.  Some  authorities  seem  to  regard  the  addition  as  a  par- 
donable one  on  this  account,  but  most  condemn  it.  It  certainly  intro- 
duces into  the  wine  a  salt  entirely  foreign  to  the  grape  and  of  a  more 
objectionable  nature  than  that  which  it  supplants,  viz,  the  bi tartrate  of 
potash.  Both  Germany  and  France  are  in  accord  as  to  the  limit  of 
sulphuric  acid  which  can  be  used  in  a  wine,  requiring  a  wine  with  a 
content  of  S03,  corresponding  to  over  2  grains  of  potassic  sulphate  (Ka 
S04)  per  liter,  to  be  designated  as  a  plastered  wine.  This  figure  affords 
a  pretty  wide  margin,  for  the  average  content  of  wines,  according  to 
most  observers,  is  not  over  one-fourth  of  the  standard,  or  .5  grams  K  , 
S04  to  the  liter. 

The  determination  of  the  sulphuric  acid  can  be  made  directly  by  pre 
cipitation  of  the  wine  with  barium  chloride,  but  is  much  more  conveni- 
ently and  rapidly  carried  out  as  follows: 

Take  1 1  grams  of  pure,  dry,  crystallized  barium  chloride,  together  with  50oo.  hydro- 
chloric acid,  and  make  up  to  a  liter.     If  lOcc.  of  wine  arc  used,  every  lcc  of  ii. 
1  ut  ion  required  indicates  a  content  of  1  gram  K$  80<  to  the  liter  of  wine;  accordingly 
to  several  portions  of  wine  of  lOcc,  each  an-  added,  respectively,  0.7,  1,  1.5,  2cc.  ami 
more  if  necessary,  the  solution  heated,  and  allowed  t<>  stand.     When  oool  they  are 

filtered,  and    a    little  more    barium  chloride  added  to  each   test.      The  appearance  or 

non-appearance  of  a  further  precipitate  in   the  different    tests  will  show  between 

w  hat   limits  the  content  of  ><  >.  lies. 

The  use  of  starch  sugar  is  also  likelj  t<>  introduce  sulphates  into  the 

wine. 

Fortification  of  wine  consists  in  the  addition  of  alcohol  derived  from 
some  ot  her  source,    Toe  alcohol  may  be  added  either  t<«  i  bo  must  or  the 


356  FOOD  AND  FOOD  ADULTERANTS. 

wine.  It  allows  of  better  incorporation  with  the  wine  if  it  is  added  to 
the  must  before  fermentation.  In  either  case,  however,  it  precipitates 
a  part  of  the  constituents  originally  dissolved,  lowers  the  quantity  of  ex- 
tract, deprives  the  wine  of  its  original  bouquet  and  flavor,  and  renders  it 
more  heady  and  intoxicating.  The  least  objectionable  addition  is  alco- 
hol distilled  from  grapes ;  but  the  high  price  of  the  latter  renders  it  much 
less  likely  to  be  used  than  corn  spirit,  which  contains  considerably  more 
luscl  oil.  The  practice  of  fortification  prevails  especially  in  the  more 
southern  wine-growing  countries,  as  Portugal,  Spain,  and  the  South  of 
France.  Growers  in  those  countries  declare  it  to  be  a  necessary  addi- 
tion in  their  warm  climates  for  the  preservation  of  the  wines,  as  these 
latter  contain  a  considerable  quantity  of  unfermented  sugar,  which 
would  soon  produce  the  souring  of  the  wine  if  the  alcoholic  content  were 
not  greater  than  can  be  obtained  by  fermentation.  In  France,  for  ordi- 
nary red  wines,  the  addition  of  alcohol  is  decided  by  the  relation  of  the 
alcohol  to  the  extract  (sugar  deducted)  exceeding  sensibly  the  relation 
of  4  to  4.5.  In  Germany  the  relation  of  alcohol  to  glycerine  is  relied 
upon,  the  maximum  proportion  allowed  being  100  parts  by  weight  of  al- 
cohol to  14  of  glycerine  and  the  minimum  100  to  7.  Wines  going  above 
the  maximum  are  condemned  as  having  suffered  an  addition  of  glycer- 
ine, those  going  below  the  minimum  as  being  fortified  with  alcohol. 
With  "sweet  wines"  these  figures  do  not  apply,  as  they  are  based  on 
natural  wines  made  in  Germany.  Moreover,  no  definite  stand  is  taken 
upon  the  question  of  the  fortification  of  the  sweet  wines  from  other 
countries  sold  in  Germany.  The  Bavarian  chemists  require  the  con- 
tent of  alcohol  and  sugar  in  sweet  wines  used  for  medicinal  purposes  to 
be  shown  on  the  label,  a  very  excellent  provision,  for  no  two  samples  of 
sweet  wine  can  be  depended  upon  to  be  of  similar  composition,  and  the 
physician  is  altogether  in  doubt  as  to  what  sort  of  a  compound  he  is 
administering  to  his  patient  under  the  name  of  u port"  or  "sherry." 
Any  wine  with  a  higher  percentage  of  alcohol  than  15  per  cent,  by 
volume  (12  per  cent,  by  weight)  can  be  safely  declared  to  be  fortified, 
for  it  has  been  shown  that  fermentation  is  arrested  when  the  alcoholic 
content  reaches  about  that  point. 

The  preservative  «<jcnts  added  to  wine  are  entirely  similar  to  those 
used  in  malt  liquors.     The  subject  of  the  use  of  salicylic  acid   has  been 

so  thoroughly  investigated  in  the  portion  of  the  bulletin  devoted  to  beer 

thai  a  further  treatment  of  the  subject  is  unnecessary.  The  methods 
tor  detection  and  estimation  already  given  for  beer  are  applied  equally 
as  well  to  wine.     The  Same  may  be  said  of  sulphites  and  borax. 

Mineral  additions  to  wine  are  generally  introduced  accidentally,  the 

strong  acidify  of  the  liquid    making  it   very  liable  to  contamination 

from   metallic  vessels,  pipes,  &C.      Lead  oxide  was  sometimes  added  to 

wine  to  counteract  excessive  acidity  in  former  days,  and    Ilassall  gives 

-  of  deaths  traced  to  the  use  of  such  wines.     Such  additions  belong 

probably  to  the  adulterations  of  the  past,  although  the  possibility  of 


wines.  357 

8ucli  a  contamination  should  never  be  forgotten,  especially  if  any  of 
the  symptoms  of  lead  poisoning  have  been  produced  by  a  suspected 
sample.  The  search  for  mineral  constituents  in  wine  presents  no  diffi- 
culties and  need  not  be  further  dwelt  upon. 

Gummy  substances  are  sometimes  added  to  watered  wines  to  make 
up  for  their  deficiency  in  extract.  Gum  arabic,  or  commercial  dextrin, 
have  been  used  for  this  purpose.  The  addition  may  be  detected  by  the 
following  method,  taken  from  the  German  Commission:  u10cc.  of  95  per 
cent,  alcohol  are  added  to  4cc.  of  wine  and  the  whole  well  shaken;  if 
gums  are  present  the  liquid  becomes  milky  and  does  not  clear  up  com- 
pletely even  after  standing  several  hours.  The  precipitate  formed 
adheres  in  part  to  the  sides  of  the  glass,  and  forms  lumps.  In  genuine 
wines  flakes  form  after  a  short  time,  which  subside  and  remain  rather 
loose.  For  a  more  exact  test  the  wine  should  be  evaporated  to  a  sirup, 
extracted  with  alcohol,  and  the  insoluble  part  dissolved  in  water.  This 
solution  is  treated  with  lcc.  hydrochloric  acid,  heated  under  pressure 
for  two  hours  and  the  reducing  power  ascertained  with  Fehling's  solu- 
tion. With  genuine  wines  no  considerable  reduction  is  obtained  in  this 
way."    I  have  made  no  trial  of  this  method. 

The  adulteration  of  wines  by  substituting  for  it,  wholly  or  in  part,  the 
fermented  juices  of  other  fruits,  such  as  cider,  is  a  matter  difficult  of 
detection.  The  presence  in  such  wines  of  malic  acid  and  the  absence  of 
tartaric  was  formerly  considered  a  sufficient  proof  of  the  addition,  but 
it  is  found  that  in  bad  years  malic  acid  often  predominates  in  grape 
juice,  and  on  the  other  hand  various  causes  may  greatly  reduce  the 
content  of  bitartrate  of  potash,  or  even  cause  it  to  entirely  disappear. 
The  proof  of  such  addition  by  chemical  means  rests  chiefly  upon  con- 
elusions  drawn  from  the  general  composition  of  the  sample  analyzed. 
Often  the  taste  or  odor  of  the  residue  of  evaporation  of  the  sample  it- 
self or  of  the  distillate  will  give  some  clew  to  such  addition.  Often  the 
recognition  of  free  tartaric  acid  in  such  wines  will  condemn  them  as 
artificial,  for  natural  wines  contain  a  very  small  amount,  if  any,  of  the 
free  acid:  according  to  the  German  Commission  never  more  than  one- 
sixth  of  the  total  free  fixed  acids.  Tartaric  acid  is  often  added  also  to 
wines  which  have  been  deprived  of  part  of  their  normal  acidity  by  the 
addition  of  water  or  sugar  solutions.  The  qualitative  determination  is 
as  follows: 

'I'.,  20  or  30co.  of  whin  is  added  precipitated  and  finely  powdered  bitartrate  of 
potash,  tin-  whole  well  shaken  and  altered  after  Btanding  an  hour.  To  the  olear 
solution  is  added  2  <>r  3  drops  of  a  20  per  cent,  solution  of  acetate  of  potash  and  the 

Whole  allowed  to  stand  twelve  hours.     The  shaking  and  standing  of  the  solution  must 
take  place  at  as  nearly  as  possible  the  Bame  temperature.      If  at    the  end  of  this  time 

any  considerable  precipitate  has  separated  out.  the  quantitative  estimation  should  he 
undertaken. 

Foreign  coloring  matters  are  frequently  added  to  red  wines,  either  to 

brighten  and  improve  the  color  obtained   from  the  grapes,  or.  more  fre- 
quently, to  cover  up  the  effects  of  previous  dilation,     These  colors  may 
4450— No.  13,  pt.  :; 7 


358  FOOD  AND  FOOD  ADULTERANTS. 

be  of  vegetable  origin,  obtained  from  the  various  vegetable  dyes,  or  by 
mixing  the  juice  of  other  highly  colored  berries  or  fruits  with  the. wine; 
or  they  may  be  some  of  the  numerous  varieties  of  aniline  dyes  obtained 
from  coal-tar.  A  few  examples  of  the  vegetable  dyes  said  to  be  used 
may  be  mentioned  as  follows :  Logwood,  cochineal,  elderberries,  whortle- 
berries, red  cabbage,  beet-root,  mallow,  indigo,  &c. 

Very  elaborate  and  extensive  schemes  for  the  detection  of  these  col- 
oring matters  have  been  devised,  and  chemical  literature  is  full  of  arti- 
cles written  upon  the  subject,  yet  the  positive  identification  of  any  of 
the  vegetable  coloring  matters  used  is  only  very  exceptionally  carried 
out.  Most  of  these  schemes  are  based  upon  the  difference  in  the  color  of 
the  precipitates  given  with  various  reageuts,  and  the  coloring  matters 
of  the  grape  resemble  so  very  closely  in  their  behavior  others  of  vege- 
table origin,  and  the  variations  in  the  amount  of  tannin  present  has  so 
great  an  influence  upon  the  character  of  the  precipitate,  that  definite 
conclusions  are  well-nigh  impossible. 

The  Berlin  commission  rejects  all  methods  for  the  detection  of  veg- 
etable coloring  matters  as  not  being  capable  of  yielding  positive  proof, 
and  gives  only  methods  for  the  detection  of  coal-tar  colors.  The  Paris 
Laboratory,  on  the  other  hand,  gives  a  very  elaborate  scheme  for  the  de- 
tection of  both  vegetable  and  aniline  colors,  designed  to  cover  all  sub- 
stances likely  to  be  used  for  such  purposes.  This  scheme  is  based 
chiefly  upon  Gautier's  and  the  French  authorities  claim  that  with  it  a 
chemist  who  is  expert  by  long  experience  can  detect  the  coloration  of 
a  wine  by  either  vegetable  or  mineral  foreign  matters,  though  lie  may 
not  perhaps  be  able  in  all  cases  to  identify  the  particular  coloring  mat- 
ter used.  These  schemes  can  only  be  referred  to  here,  as  I  consider  that 
their  value  is  not  sufficient  to  justify  their  reproduction. 

The  detection  of  aniline  coloring  matters  can  be  made  with  tolerable 
certainty.  The  following  method  is  essentially  that  given  by  the  Ger« 
man  commission,  and  originally  devised,  I  believe,  by  Kdnig.  Two 
samples  of  lOOcc.  each  of  wine  are  taken,  and  shaken  up  with  about 
30oc.  of  ether,  alter  one  has  been  rendered  alkaline  by  the  addition  of 
5cc.  of  ammonia.  After  separation  has  taken  place,  about  20cc.  of  the 
clear  ethereal  solution  from  each  test  are  poured  off  (not  filtered)  and 

evaporated  spontaneously  ill  porcelain  dishes  in  which  are  placed  threads 
Of  pure  white  wool, about  5  cm.  in  length.  With  wines  which  are  free  from 
aniline  colors,  the  wool,  with  the  residue  of  the  ainmoniacal  solution, 
remains  of  a  perfectly  while  eolor.  and  the  thread  in  the  solution  which 
was  not  treated  wit  1 1  ammonia  will  be  of  a  brownish  color.  The  pres- 
ence of  fuebsiue  is  readily  detected,  however;  for  out  of  the  perfectly 
colorless  aininoniaeal  ether  solution  a  bright  red  color  will  appear  as  it 
evaporates,  and  becomes  lived  upon  the  woolen  thread.     Those  varieties 

of  anili Ives,  which   are   more  readily  taken    up  by  ether  from  acid 

solutions  than  from  alkaline  will  be  detected  by  the  red  coloring  of  the 

wool  in  the  ether  from  the  sample  which  received  no  additioLu>f  ammonia,., 


wines.  359 

The  coloring  matter  may  also  be  extracted  by  means  of  amyl  alcohol, 
which  color  will  be  discharged  from  the  solvent  by  ammonia  if  the  aniline 
dye  used  be  of  an  acid  nature,  in  which  case  the  amyl  alcohol  will  dis- 
solve little  coloring  matter  from  the  wine  in  presence  of  ammonia. 

The  diseases  of  wine  may  be  considered  in  the  light  of  an  adulteration, 
as  it  is  a  fraud  to  offer  wines  for  sale  as  pure  wines  which  have  under- 
gone a  change  which  alters  their  composition  and  renders  them  unfit 
for  use.  The  researches  of  Pasteur  on  fermentation  have  shown  that 
nearly  all  of  the  diseases  of  wine  are  due  to  the  development  in  them  of 
microscopical  vegetable  growths,  whose  germs  are  carried  in  the  air. 
Each  disease  has  its  own  special  organism  peculiar  to  itself,  which  may 
be  detected  by  the  microscope.  These  different  organisms  produce  the 
souring,  molding,  bittering,  cloudiness,  blackening,  &c,  of  wine.  The 
best  wines  are  said  to  be  the  most  subject  to  these  alterations;  every 
year  large  quantities  of  the  finest  wines  of  Burgundy  are  spoiled  by  the 
disease  called  bittering  (Vamer). 

In  wines  that  have  become  entirely  unfit  for  use  through  the  develop- 
ment of  one  of  these  diseases  the  fact  is  rendered  sufficiently  evident 
by  the  senses,  especially  to  an  expert  taster.  To  detect  the  first  begin- 
ning of  such  alteration,  however,  is  more  readily  done  by  means  of  the 
microscope  in  the  hands  of  an  expert. 

EXAMINATION  FOR  ADULTERATION  OF  THE  WINES  ANALYZED  BY  THE 

DEPARTMENT. 

In  the  absence  of  any  well-defined  national  standard  as  to  what  shall 
constitute  a  pure  wine  in  the  United  States,  or  definitions  and  limita- 
tions as  to  the  nature  of  the  liquids  which  can  lawfully  be  sold  as  such, 
I  have  had  recourse  to  the  well-defined  and  carefully  worded  laws  of 
Germany  and  France  which  deal  with  the  adulteration  of  wines,  some 
of  which,  together  with  the  accepted  methods  for  the  detection  of  adul- 
teration, as  agreed  upon  by  chemists  of  prominence  in  those  count  lies, 
I  have  collected  together  and  inserted  at  the  close  of  the  Bulletin,  un- 
der the  heading  of  Appendix  B. 

The  only  State  law  I  have  been  able  to  find  which  deals  specifically 
with  wine  is  a  recent  enactment  in  New  York,  which  is  also  given  in 
full  in  Appendix  0. 

The  nature  and  extent  of  the  different  kinds  of  adulteration  afl  shown 
by  the   samples  examined   may  eon  vcnient  ly  be   taken    up  in  the    .same 

order  as  was  pursued  in  treating  of  the  methods  for  detecting  them, 

and  of  these  the  first   18  the  dilution  or  watering  of  wine. 

THE  DILUTION  <>K  WATERING  <>r  WINE. 

It  would  seem  natural  that  in  American  wines,  which  can  be  pro- 
duced so  cheaply  and  in  such  great  abundance,  this  adulteration,  which 
is  such  a  favorite  one  with  the  manufacturers  <»f  the  costly  wiuesof 
Bordeaux,  Burgundy,  &c,  would  be  very  rare.  The  fraud  is  so  simple] 
however,  so  easy  of  execution,  and  so  difficult  of  detection,  that  it  will 


360  FOOD  AND  FOOD  ADULTERANTS. 

probably  always  be  a  favorite  one  with  unscrupulous  dealers.  It  must 
be  remembered,  also,  that  with  many  American  producers,  whatever 
article  they  produce,  more  attention  is  paid  to  its  quantity  than  its  quali- 
ty. Wine-growers  are  not  the  only  persons  who  practice  this  method, 
as  it  can  be  done  also  by  merchants  and  retailers,  although  in  the  latter 
case  it  is  much  more  easy  of  detection.  That  which  might  be  called 
scientific  dilution,  by  means  of  the  processes  already  described  (petioti- 
zation,  &c),  is  much  more  difficult  of  detection  than  the  simple  attenua- 
tion of  the  wine  by  the  retailer.  So  little  official  supervision  has  been 
exercised  over  the  wines  sold  in  this  country  that  certainly  the  tear  of 
detection  has  not  operated  very  largely  as  a  preventive  of  this,  or  in 
fact  any  other  adulteration. 

In  Dr.  Baumert's  work,  which  has  already  been  alluded  to,1  and  to 
which  I  shall  have  occasion  to  refer  frequently  as  constituting,  small 
as  it  is,  the  only  published  investigation  of  American  wines  for  adul- 
teration, none  of  the  samples  fell  below  the  German  standard  in  per- 
centage of  extract  (1.5  grams  per  lOOcc).  On  the  other  hand,  nearly  all 
the  white  wines  which  I  submitted  to  a  complete  analysis  fell  below 
this  standard,  and  two  of  the  red  wines.  A  large  number  of  the  sam- 
ples analyzed  by  Mr.  Parsons  also  fell  below  it.  That  this  limit  is 
not  placed  at  too  high  a  figure,  for  California  wines  at  least,  seems  evi- 
dent from  a  study  of  the  table  I  have  prepared  of  Professor  Hilgard's 
analyses  of  pure  wines,  from  which  it  appears  that  only  one  series  of 
analyses  gave  a  minimum  below  it,  while  the  averages  are  far  above  it. 
It  might  possibly  be  too  low  for  Virginia  wines,  but  the  majority  of 
those  that  fell  below7  it  were  of  California  origin.  The  New  York  law- 
specifies  (§  2)  that  "such  pure  wines  shall  contain  at  least  75  per 
centum  of  pure  grape  or  other  undried  fruit  juice/'  Just  how  a  chem- 
ist, in  the  absence  of  legal  definitions  of  what  shall  constitute  a  "  pure 
grape  or  other  undried  fruit  juice,"  is  to  decide  upon  tin4  question  of 
such  adulteration  by  the  above  law  is  difficult  to  indicate. - 

The  samples  which  would  be  considered  as  watered  according  to  the 
German  standard  are  as  follows:  Serial  Nos.  5084,  5099,  -i!>!>7,  4998, 
5081,  5083,  5089,  5097,  and  5098. 

PLASTERING. 

American  wines  would  seem  to  be  Quite  free  from  this  form  of  adul- 
teration.     Baumeii  found  no  undue  excess  of  sulphates  in  the  samples 

he  examined,  but  refers  to  a  sample  analyzed  by  Stutzer,  which  con- 
tained in  LOOcc.  .in  gram  so,.  In  my  seventy  samples  1  found  none 
which  exceeded  the  generally  adopted  standard  of  .092  gram  SOj  to 
LOOcc.,  or  2  grams  Iv.so,  to  the  liter,  and  only  three,  Nos.  .">H>o,  5107, 
and  5115,  which  contained  803,  corresponding  to  over  1  gram  K_.so4 
per  liter. 

1  Page  :.::'. 

h  «rill  be  seen  bj  the  above  that  cider  would  be  considered  oh  "wine"  under  the 
construction  <>i'  the  law,  us  it  is  1 1 1  *  -  fermented  iuioe  of  "  other  undried  '"mir." 


WINES. 


361 


FORTIFICATION. 

It  is  evident  that  the  German  standard  of  100  parts  of  alcohol  by 
weight  to  7.  of  glycerine,  which  is  relied  upon  as  a  means  of  detecting 
the  addition  of  alcohol,  cannot  be  applied  to  American  wines.  Only 
three  of  the  samples  would  pass  muster  by  it,  and  it  seems  hardly  pos- 
sible that  the  practice  of  adding  alcohol  could  be  so  widespread  as 
would  be  thus  indicated. 

Below  is  given  the  number  of  grams  of  glycerine  for  100  grams  of 
alcohol  obtained  in  the  samples  (exclusive  of  the  sweet  wines): 


499.1  

5.  G 
9.0. 
0.7 
4.5 
.-..7 
3.4 
4.3 
5.0 
3.1 
6.3 
3.7 

5104 

4997 

3.5 
3.  7 

4.7 
7.3 
6.3 
3.7 
4.3 
6.5 
5.6 
3.4 

499(j 

5005 

5084 

4998 

4999 

5088 

5094  . 

5000 

f,081 

5095 . . . 

5083 

5090 

5089. 

5099  .. 

5(197 

5100 

5098 

5101 

5103 

Average 

5.1 

Baumert  obtained  very  similar  results;  out  of  thirteen  analyses  (in. 
eluding  sweet  wines)  made  or  collected  by  him  only  four  contained  a 
larger  proportion  of  glycerine  to  alcohol  than  7  to  100.  Unfortunately 
no  determinations  of  the  glycerine  were  made  in  the  pure  wines  ana- 
lyzed by  Hilgard ;  so  no  light  is  thrown  on  this  point  by  them.  The  only 
possible  way  of  deciding  it,  together  with  other  questions  relating  to 
the  composition  of  American  wines,  would  be  by  the  analysis  of  a  large 
number  of  wines  known  to  be  pure.  In  the  absence  of  such  evidence, 
it  would  be  useless  to  attempt  to  pass  judgment  on  the  above  samples 
as  to  whether  they  had  been  fortified  with  alcohol  or  not. 

The  New  York  law  allows  of  an  addition  to  wine  of  "pure  distilled 
spirits  to  preserve  it"  not  to  exceed  8  per  cent,  of  its  volume,  which, 
supposing  the  wine  to  contain  originally  10  per  cent,  by  volume,  would 
give  a  wine  containing  at  least  17  per  cent,  by  volume,  or  about  the 
highest  amount  of  alcohol  which  could  be  formed  in  a  fermented 
liquor. 

The  sweet  wines  are,  of  course,  well  known  to  be  fortified;  they  will 
be  treated  of  more  fully  further  on. 

PRESERVATIVES. 

Especial  attention  has  been  given  in  the  present  investigation  to  the 
use  of  improper  preserving  agents  in  fermented  drinks.  It  was  thought 
that  such  agents  were  much  used  ;  so  a  considerable  number  of  samples 
were  purchased,  and  the  examination  for  preservatives,  as  well  as  tor 

other  adulterations  whose  detection  did  not  require  a  complete  analy- 
sis of  the  Wine,  was  extended  to  all.  The  results  show  the  practice  to 
be  even  more  extensive  than  was  supposed. 

The  following  table  shows  in  what  samples  salicylic  acid  and  sul- 
phites were  detected.      In  the  ease  of  the  sulphites,  where  a  "  Hare'"  is 


^562 


FOOD    AND    FOOD    ADULTERANTS. 


indicated,  there  was  not  sufficient  to  justify  the  assertion  that  a  sul- 
phite or  sulphurous  acid  had  been  added  directly  to  the  wine ;  in  such 
cases  it  probably  came  from  insufficient  cleansing  of  the  casks.  Where 
it  is  indicated  as  "present,"  however,  there  was  sufficient  indication  of 
its  having  been  added  to  the  wine. 


Examination  of  nines  for  preservatives. 


1  '•■situation. 

Made  in— 

Serial  num- 
ber. 

Salicylic 

Sulphites. 

New  York 

do 

49G0 
4961 
4962 
4963 
4961 
4963 
4966 
4967 

4  (Mi!) 

4970 
4991 
4995 
4996 

4999 
5000 
5001 
5002 

5004 

5081 

5084 

5091 

5095 
5096 

5099 
5100 
6101 
5102 
5103 
5104 

5106 
5107 
5108 
5109 
5110 
5111 
5112 
5118 
5114 
5115 
5116 
5117 

5119 

5121 

5125 

None 

..  do.... 

...do 

...do.... 

.  ...do 

do.... 

I*i.  H  nt    . 

None 

....do 

...do  .... 

..  do 

..  do 

..  do.... 

...do.... 

..  «lo.... 

I'i  i  at  nt 

...do  .... 

None 

Present  . 

None  .... 

...do  .... 

..  do 

...do 

..  do   .... 

....do 

...  do.  .. 

..  do.... 
.  do 

..  do 

....do 

Present  .. 

None 

.  do.... 
do  .... 
do  .... 

l'n  -.  m   . 

None  .... 

do 

.  do 

..  do 

do 

do 

Pre»  nt  . 

None 

Pros*  nt   .. 
None 

do.... 
..  do.... 

.  do 

Present  . 
..  do 

do.... 

Noue 
..  do.... 

do     .. 

I'll     -M     III 

None 
da 

i'n  •-•  nt 
Noi  e 

Presi  nt 

Norn 

nt   . 
None  — 
do 

Do 

l>o 

Do 

Ohio 

Do 

Do  

Do 

N«  w  York 

North  Carolina. 

California 

.    do     

Da 
Do 

Do 

Do 

...do 

Do 

Angelica 

....do 

...do 

Do. 

Clarel                                          

do   

..  do 

do 

..  do 

....do 

Da 

...do   

do   . 

Do 

...do 

Do. 

Tokay 

....do 

I>o. 

Zin  fandel 

....do 

Da 



I  i.i«  e. 

Zinfendel        

Do 

Now  York 

St. -J ul irii  Claret 

Tnut>. 

California  

Port 

Do. 

Mn-i-aN-l , 

...  do  

1>C>. 

.    do 

Da 

Claret  

Yh  (tinia 

Vii  einia 

California 

do 

Do. 

Zinfandel 

Da 

Clarel  

Claret 

nia 

N<  u  Jersey.... 

\       una ... 

Da 

Do 

Da 

Do  

I>o. 

Da 

..  do 

Da 

D,,                        

l>o. 

Do  

Virginia 

Da 

I>o. 

lit. 

Da 

California  Zinfandel 

Da 

Da 

Califol  nia   

do 

Da 

OKI   I'll,,  Slu-rrv 

Do 



California 

do   

Do 

Present . 

Trace. 



None. 

...  do  

Da 

California  Tokay         

...  do  

do     

Da 
Da 

(In 

Do 

Califo                     Hock  

0    

Prest  nt. 

wines.  363 

From  an  examination  of  this  table  it  will  be  seen  that  of  the  seventy 
,  samples  examined,  eighteen,  or  over  one-fourth,  bad  received  an  ad- 
dition of  salicylic  acid,  and  thirteen  bad  been  preserved  by  tbe  use  of 
sulphurous  acid,  either  as  such,  or  in  the  shape  of  a  sulphite.  Iu  two 
cases  both  agents  had  been  used.  Oue  of  the  samples  which  contained 
salicylic  acid  and  also  one  containing'  sulphites  were  among  the  sam- 
ples exhibited  at  the  meeting  of  the  National  Viticultnral  Convention 
last  year  in  Washington. 

The  question  of  the  propriety  of  the  use  of  preservatives  has  been 
very  fully  discussed  in  previous  pages,  and  will  not  be  further  enlarged 
upon  here. 

Baumert  found  no  salicylic  acid  in  the  samples  examined  by  him,  and 
only  traces  of  sulphurous  acid. 

The  examination  of  the  samples  for  boracic  acid  gave  such  peculiar 
results  that  I  hesitate  about  pronouncing  positively  upon  them  until  I 
shall  have  had  opportunity  to  investigate  the  matter  more  closely.  The 
test  with  turmeric  paper  gave  slight  traces  present  in  all  but  t>co  of  the 
thirty  six  samples  which  were  submitted  to  a  complete  analysis.  With 
only  a  very  few,  however,  could  any  test  be  obtained  with  the  alcohol 
flame.  Baumert  obtained  the  same  test  in  everyone  of  the  samples  he  ex- 
amined. He  seeks  to  account  for  this  by  the  fact  that  plants  have  been 
known  to  assimilate  boracic  acid  from  the  soil,  and  knowing  that  in  some 
parts  of  California  the  soil  contains  considerable  quantities  of  borax,  he 
oilers  it  as  an  explanation  that  it  was  taken  up  by  the  vine  from  the  soil. 
This  explanation  seems  hardly  tenable,  and  in  view  of  the  fact  that  some 
of  the  samples  I  examined  came  from  various  parts  of  the  country  other 
than  California,  must  be  thrown  aside  as  insufficient.  It  is  a  singular 
fact  that  both  <>f  the  samples  in  which  I  failed  to  gel  the  test,  Nos.  5087 
and  5102  were  Catawba  wines. 

I  can  otter  no  explanation  of  the  matter  except  the  suspicion,  which 
I  hope  to  be  able  to  iuvesl  igate,  that  the  trouble  lies  with  the  test, 

AL'TIl  ICI  \l.    W  I\l>. 

No  test  for  free  tartaric  acid  was  obtained  with   any  of  the  samples, 

which   would   seem    to   indicate  that   none  of  the   wines   were  artificial 
wines,  in  the  make-up  of  which  free  tartaric  acid  is  very  apt    to   figure. 

<  « >L0R1NG   MATTERS. 

All  of  the  samples  of  red  wines,  about  forty,  were  submitted  to  a  search 
for  aniline  coloring  matters,  which  resulted  in  the  demonstration  that 
one  sample  out  of  the  forty.  No.  1996,  was  colored  with  an  aniline  dye- 
stuif.  probably  fuchsine. 

Baumert  found  one  of  his  eight  samples  to  be  colored  artificially  with 
an  aniline  dye. 

No  search  was  made  for  foreign  vegetable  coloring  matters. 


364  FOOD    AND    FOOD    ADULTERANTS. 

SWEET  WINES. 

It  would  seem  advisable  to  call  attention  to  the  very  variable  charac- 
ter of  these  wines  as  shown  by  the  analyses.  Considering  the  extensive 
use  that  is  made  of  such  wines  for  medicinal  purposes,  it  is  greatly  to 
be  desired  that  some  standard  should  be  required  for  their  composition, 
or  that  their  relative  content  of  alcohol  and  sugar,  at  least,  should  be 
stated  on  the  label,  as  is  required  by  the  Bavarian  authorities.  Among 
Mr.  Parsons'  samples  Mill  be  found  a  "  Sweet  Muscatel"  which  contains 
as  nigh  as  31  per  cent  of  sugar,  and  a  "  California  port  "  which  contains 
nearly  21  per  cent,  of  alcohol  by  weight.  The  analyses  of  the  sweet 
wines  made  by  myself  furnish  a  still  poorer  showing,  for  the  low  figures 
obtained  for  glycerine  show  that  very  little  pure  grape  juice  enters 
into  their  composition.  Take  the  different  samples  of  Angelica  and 
Muscatel  wines,  for  instance;  these  varieties  are  almost  peculiar  to  Cal- 
ifornia: they  are  made  from  a  very  sweet  grape,  of  strong  flavor.  Com- 
paratively few  analyses  have  been  made  of  them,  but  Baumert  had 
among  his  samples  two  Muscatel  wines  and  one  Angelica.  These  con- 
tained the  following  percentages  of  glycerine  :  Muscat  (II),  .883;  muscat 
(YV),  1.424;  Angelica,  .098. 

Compare  these  numbers  with  the  percentage  of  glycerine  contained 
in  the  following:  5003,  Muscatel,  .102;  5092,  Muscatel,  .104 ;  4994,  An- 
gelica, .140;  5093,  Angelica,  .052. 

These  results  are  so  disproportionately  low  as  to  give  strong  ground 
to  the  suspicion  that  but  very  little  of  the  pure  juice  of  these  strong 
flavored  grapes  entered  into  the  composition  of  the  samples  1  examined, 
but  that  they  were  chiefly  composed  of  alcohol,  sugar,  and  water.  It 
would  be  an  easy  matter  to  imitate  the  strongly  marked  flavor  of  the 
grapes  by  means  of  artificial  essences. 

California  wine-growers  claim  that  they  have  in  tueir  very  pure  grape 
brandy  an  excellent  and  unobjectionable  source  of  alcohol  for  the  forti- 
fication of  sweet  wines,  but  certainly  the  samples  above  partake  more 
of  the  nature  1  f  a  liqueur,  than  of  a  natural  wine. 

The  following  table  gives  a  classification  of  the  wines  analyzed  in  the 
Paris  Municipal  Laboratory  during  the  years  L881  and  L882,  showing  the 
proportion  which  was  declared  adulterated,  and  the  relative  amount 
of  the  different  varieties  of  adulteration  as  shown  by  the  samples  an- 
alyzed.     It    must    be  remembered   that    these  analyses  weri'    made  Oil 

Buspected  samples,  and  do  n<>t  i>\  any  means  represent  an  averageof 

the  quality  of  the  wines  sold  in  Paris* 


WISES. 


365 


1882. 


Number  of  samples  analyzed 

Good 

Passable 

Diseases  of  wine  (acid,  bitter,  moldy.  Sec.) 

Fortified 

Wines  not  plastered  or  plastered  less  than  1  gram. 

Wines  plastered  between  I  and  2  grams 

Wines  plastered  above  2  grams 

Watered 

Sugared  and  petiotized 

Artificially  colored 

Salic  via  ted 

Salted 

Deplastered 


.per  cent.. 

do 

do  ... 

do.... 

do.... 

do.... 

do.... 

do.... 

do.... 

do... 

do.... 


3,361      5,150 

357 
1,093 

6.51 

9.55 
24.45 
52.53 
23.  02 
41.12 

3.30 
15.05 

4.73 

0.18 


1.590 
5.24 
7.32 
25.47 
41.49 
33.  04 
29.15 


7.66 
5.00 
0.08 
0.11 


A  wine  may  be  counted  several  times  in  this  table  ;  for  instance,  if  it  is  at  the  same 
time  watered,  fortified,  too  much  plastered,  and  artificially  colored.  The  total  of  the 
percentages,  therefore,  adds  up  to  over  100. 

The  samples  analyzed  by  me  may  be  tabulated  as  follows : 

Total  number  aunlyzed TO 

Plastered  between  1  and  2  grams per  cent..     4.  38 

Watered  (according  to  European  standards) do 12.85 

Artificially  colored do 1.43 

Salicylate*! do....  25.71 

Sulphured do 18.57 

The  percentages  are  of  the  total  number  analyzed  ;  not  of  the  number  adulterated, 
as  in  the  French  wines. 


PAET  III. 


CIDERS 


367 


CIDER. 


Cider  is  the  fermented  juice  of  the  apple.  It  is  an  article  of  very 
general  use,  especially  in  those  parts  of  the  country  where  fruit- 
growing is  carried  on.  Statistics  of  the  amount  produced  or  consumed 
are  rather  difficult  to  obtain,  and  I  am  unable  to  present  any  defiuite 
statement  on  the  subject.  It  is  quite  a  favorite  article  of  home  produc- 
tion, nearly  every  farmer  in  regions  where  apples  are  grown  making  his 
barrel  of  cider  for  use  through  the  winter;  but  a  large  amount  also  tinds 
its  way  into  the  city  markets,  finding  ready  purchasers  among  people 
who  still  retain  their  taste  for  the  drink,  acquired  during  a  childhood  on 
the  '-old  farm."  A  considerable  quantity  is  also  consumed  in  the  shape 
of  bottled  cider,  "champagne  cider,"  "sparkling  cider,"  and  similar  sub- 
stitutes for,  or  imitations  of,  champagne  wine,  large  quantities  of  this 
clarified  cider  being  produced  in  some  parts  of  the  country,  notably 
Xew  Jersey.  Most  of  the  cheaper  kinds  of  champagne  (American  cham- 
pagne) are  made  in  this  way. 

In  England  and  France  considerable  quantities  of  cider  find  their  way 
into  the  markets,  though  it  is  there,  as  here,  largely  an  article  of  home 
consumption.  Certain  parts  of  those  countries  are  famous  for  the  qual- 
ity of  their  ciders,  notably  Normandy,  in  France,  and  Herefordshire 
and  Devonshire,  in  England.  France  produced,  in  1883,  23, 193,000  hec 
to  liters  (020,2 11,200  gallons)  of  cider,  or  over  one-half  of  the  quantity 
of  wine  produced,  and  three  times  as  much  as  the  total  quantity  of 
malt  liquors. 

MANUFACTURE  OF  CIDER. 

In  the  numerous  sections  of  the  United  States  where  apples  are  grown 
in  large  quantities  the  manufacture  of  cider  furnishes  a  most  important 
means  lbr  the  utilization  of  such  fruit  as  is  unlit  for  marketing,  either 
from  being  too  small  or  sour,  or  ton  thoroughly  ripened,  or  bruised  from 

handling.  The  conversion  of  these  into  cider,  and  perhaps  of  the  cider 
into  vinegar,  is  a  very  important  branch  of  apple  growing,  and  the 
cider  press  is  an  indispensable  adjunct  to  a  luge  orchard.  Within  the 
last  ten  years  tin'  manufacture  of  cider  has  been  greatly  aided  by  im- 
provements, both  in  the  machinery  for  crushing  the  fruM  and  in  the 
presses  for  extracting  the  juice,  but  it  is  doubtful  if  the  methods  of  treat- 
ment of  the  juice  after  extraction  have  undergone  a  coin  spomling  de« 
velopincnt.     The  methods  of   ferment  at  ion  and  preserving — operations 

thai  are  so  carefully  performed  in  the  manufacture  of  other  fermented 

309 


370  FOOD  AND  FOOD  ADULTERANTS. 

liquors — are  exceedingly  crude,  as  I  can  testify  from  personal  experi- 
ence. The  juice,  whether  containing  a  relatively  large  percentage  of 
sugar  or  not,  is  drawn  into  barrels  and  left  to  itself,  probably  exposed 
to  a  hot  sun  and  to  all  the  changes  of  temperature  incident  to  the 
autumn  season;  and  when  the  season  is  over  or  the  cider  is  in  danger  of 
freezing,  it  is  transferred  to  the  cellar  in  the  same  barrels  in  which  it 
was  originally  run,  without  any  attempt  at  cleansing  it  of  sediment,  or 
filtering  or  racking,  and  when  any  attempt  at  improving  its  keeping 
quality  is  made  it  is  by  adding  some  antiseptic  instead  of  freeing  it 
from  the  matters  which  couduce  to  improper  fermentations,  or  so  con- 
ducting the  process  as  to  produce  a  liquor  which  can  properly  be  called 
the  "wine  of  apples."  It  seems  remarkable  that  with  these  methods 
so  palatable  a  drink  is  produced,  a  fact  which  only  shows  what  might 
be  done  if  a  little  care  and  scientific  knowledge  were  applied  to  the 
treatment  of  the  juice.  There  is  a  great  difference  between  the  prac- 
tice here  and  in  other  countries  in  regard  to  the  treatment  of  the  juice. 
Here  the  greater  part  of  the  cider  produced  is  treated  as  indicated 
above,  and  is  sold  to  the  consumer  in  the  fall  or  winter  of  the  same  year 
it  is  produced,  without  any  treatment  whatever,  except  perhaps  the  ad- 
dition of  a  dose  of  mustard  seeds  or  sulphite  of  lime  or  salicylic  acid, 
to  arrest  or  retard  the  fermentation.  This  addition  serves  only  to  stop 
the  fermentation  for  a  while,  probably  through  the  winter,  and  in  the 
spring  whatever  has  not  been  cousun  ed  has  to  be  thrown  away  or 
turned  into  vinegar.  In  England  and  France  the  juice  is  treated  ac- 
cording to  the  sweetness  of  the  apples  from  which  it  is  made,  very  sweet 
juice  requiring  a  low  temperature  for  its  fermentation  in  order  that  the 
operation  shall  not  be  too  rapid.  The  juice  is  run  into  barrels  or  large 
vats,  which  are  kept  in  a  barn  or  cellar  where  the  temperature  is  more 
or  less  constant,  and  the  fermentation  allowed  to  go  on  until  a  "chapeau" 
or  head  of  scum  forms  on  top,  containing  many  of  the  impurities 
of  the  juice.  The  clear  liquid  is  then  "racked  off"  from  between  the 
impurities  which  have  risen  to  the  top  and  those  that  have  fallen  to 
the  bottom.  The  casks  into  which  it  is  received  are  scrupulously  dean 
and  are  filled  nearly  full  and  transferred  to  a  cooler  cellar,  where  a  sec- 
ond slow  fermentation  takes  place.  The  racking  oil'  process  may  be 
repeated  if  necessary,  or  the  juice  may  be  filtered  from  the  first  fermen- 
tation. Cider  fermented  and  properly  racked  in  this  way  will  keep  in- 
definitely at  a  low  temperature,  especially  if  bottled.  For  bottling,  it 
generally  undergoes  the  operation  called  "Airing,"  by  the  addition  of 

isinglass,  which  removes  most  of  the  albuminous  constituents  which  are 
s  >  inimical  to  its  proper  preservation.  Cider  made  in  this  way  will  be 
much  richer  in  alcohol,  and  contain  much  less  acetic  acid  than  when  its 

first  fermentation  is  allowed  to  take  place  at  a  high  temperature  and 

in  a  rapid,  tumultuous  manner.      It  is  a  true  apple  wine  and  will    keep 

indefinitely.    The  cider  of  Devonshire  has  been  kept  twenty  or  thirty 

years. 


CIDERS. 


371 


COMPOSITION  OF  CIDER. 

The  amount  of  chemical  work  done  on  cider  is  not  nearly  so  great  as 
has  been  done  on  wine.  In  fact  the  published  analyses  of  cider  are 
very  few  and  are  confined  almost  entirely  to  other  countries.  I  have 
not  been  able  to  find  a  single  published  analysis  of  American  cider. 

The  following  analysis  of  Alsatian  cider  was  made  by  Boussiugault, 
and  dates  back  to  18G3 : 


Alcohol 

Sugar 

Gi\  .tiine  anil  succinic  a  id 

Carbonic  acid 

Malie  acid 

Acetic  acid 

Gummy  matters , 

Potash 

Lime,  chlorine,  &c , 

Nitrogenous  matter 

Water 


Grams 

pel-  liter. 


6f>.  9.") 

15.40 

2.58 

0.27 

7.74 

Traces. 

1.41 

1.55 

0.20 

0.12 

9t0.  78 


"Rousseau  has  published  the  mean  of  twenty  analyses  of  Brittany 
cider,  but  his  results  are  so  low  that  it  is  thought  by  French  authorities 
that  his  samples  had  been  watered  : 


Alcohol,  per  cent,  by  volume 2.  ~> 

Extract  grams  per  liter   19.3 

Sugar.  ?.  5 

Total  ash    1.52 

Ash  soluble  in  water 1. 17 


The  following  are  analyses  of  pure  ciders  from  different  parts  of 
France,  made  in  the  Paris  Laboratory;  the  figures  are  in  grams  per 

liter: 


Aloohol,  in  weight  per  liter  . . 

Extra*  t  dried  at  I0U   C 

Extract  dried  

TotalaHh  

Analysis  of  the  ask. 
Phosphates  insoluble  in  water 

(\ii  Inmate  <>'  polish         

Ollni   alkaline  sails    

Reducing  sugar 
Acidity  ejtpi i  -*<  <l  .i-  I ! 
Acidity  of  the  cider  dried  In 



£W 


IT.  I" 
57.60 

(id.  in 

:;.  .-.n 

L'.  28 
8.60 


z 

- 

.  - 

=    = 

-n 

-^ 

H.08 

Z 

- 

20.  90 

61,  30 

;i7.  on 

2.  50 

•J.   UN 

-  -  - 


:.:;.  -jo 

(ill.  so 

i   -  I 


7  90 

n.  r..' 
I..-.I 

U.41 


1.11 


81.20 

0,  17 


19.75 

75.  00 


372 


FOOD    AND    FOOD    ADULTERANTS. 


Of  these  samples  the  first  four  had  undergone  a  good  fermentation. 
They  furnish  the  following  average  composition  for  the  principal  con- 
stituents : 


Alcohol,  percent  byvolnme 
Bxtracl  per  liter,  at  100   C... 

Sugar 




5.2 
U.  18 


1 87 


The  other  four  samples  were  partially  unfermented,  or  sweet,  ciders. 

Their  average  composition  was  as  follows: 


Alcohol,  per  cent,  by  volume 1.  70 

Extract  per  liter,  at  lot)0  C ;       06.98 

Ash 2.56 


From  these  means  the  Municipal  Laboratory  deduces  the  following  as 
a  type  of  composition  for  pure  ciders : 


Alcohol,  per  cent,  by  volume 
Extract  per  liter,  at'lOO^C  ... 

Asli 


5.06 
30.00 
2.80 


Recent  analyses  of  pure  ciders,  from  different  parts  of  France,  pub- 
lished byM.  G.Lechartier,1  have  shown  great  variations  from  this  type, 
and  show  the  necessity  for  the  examination  of  large  numbers  of  samples 
from  various  parts  of  the  country  for  the  establishment  of  a  proper 
standard  of  analysis. 


ANALYSES  OF  SAMPLES  BY  THE  DEPARTMENT  OF  AGRICULTURE. 

Various  conditions  rendered  it  impossible  to  extend  the  investigation 
of  ciders  to  a  very  large  number  of  samples,  It  is  hoped  that  an  oppor- 
tunity for  a  more  extended  study  will  present  itself  in  the  future. 

The  samples  for  the  investigation  were  purchased  in  the  city  in  the 
same  way  as  the  samples  of  wine  and  beer. 

METHODS  OF  ANALYSIS. 

The  different  determinations  to  be  performed  in  an  analysis  of  eider 

ean  be  made  by  the  same  methods  as  are  used  in   the  analysis  of  beer 
and  wine.     These  have  been  already  sufficiently  discussed,  and  a  brief 

n'suinr  showing  the  amount  takm  for  determination,  &o.,  in  the  sam- 
ples analyzed  will  be  all   thai  is  necessary. 

The  Specific  gravity  was  taken  with  the  picnoincter. 

The  alcohol  was  determined  in  the  distillate  from  LOOcc.,  after  pre- 
vious neutralization  of  the  free  acid. 

The  total  solids  were  determined  by  drying  to  a  constant  weight,  10 

grama  in  the  case  of  the  sweet  ciders,  26  to  50  grams  in  the  more  com- 
pletely fermented  samples. 

»Compt.  Rend.  103, 1104. 


CIDEKS. 


373 


The  acidity  was  determined  in  23  to  50ec.by  titration  with  deciuormal 
soda,  and  calculated  as  malic. 

The  sugar  was  determined  with  Fehling's  solution,  as  indicated  uuder 
beer. 

The  ash  was  determined  by  incinerating  the  residue  from  50cc.  in  a 
muffle. 

The  albuminoids  were  determined  by  evaporating  25cc.  in  a  schiilchcn 
and  burning  with  soda  lime. 

The  carbonic  acid  was  determined  in  the  bottled  ciders  by  the  method 
given  under  beer. 

The  polarization  given  is  that  of  the  the  normal  eider  in  degrees  of 
the  cane  sugar  scale.     It  was  taken  on  a  Laurent  polariscope. 

Analyses  of  ciders  by  United  States  Department  of  Agriculture. 


Designation. 


Well  fermented  ciders. 

Draft  cider  ("extra  dry") 
Mottled  cider,  known  to  be 


pare 

Bottled  cider 

Bottled'estra  dry  russet ' 
cider 

••  Champagne  «  ider,"  bot- 
tled  

"  Champagne  cider,"  bot- 
tled   

" Sparkling  cider."  bottled 

Average 

"  Sweet"  or  incomph 

mented  cider*. 

Draft  cider 

"  Sweet  "  cider 

"  Sweet  "  cider  (draft ).... 
Do 

Do 

Do 


4e3;} 


4927 


> 

>, 

- 
a    . 

— 
if.    . 

%■- 

C 

*  .* 

-   -. 

!.!<• 

z.  E 

3    " 

-  S 

-    n 

- 

< 

< 

P.  ct. 

J'.rl. 

y 


T.     jj 

7. 


=  = 

-  . 

-  -i. 


—  -  •_ 

=    w    CO 

- 


P.   Ct.     ]'.  ct.     P   Ct    P.Ct.    J',  ct     P.ct 


;}.  :d 


(  ) 


1.0003     8.09   10.05      1   38     .  156 

1.0007     6.28  .370 


2 

3 

4      1.0264     4.48     5.01 

>     1.0223     4.08     5.10     5.03 


1.0143      '». 


5      (i.  79 

13     4.:.; 


330 

3.69     .381 
5.92     .113 


.396     . 

•  - 
.  063  trace 
.310      .014    ...I 

.  031  ... . 


10.5 


■7.0 

0.1 


.  101  —23.  4 

038.  120—20.4 

I    —33  8 


us 

506 


1. 0154      5.  17      6.4i 


I 


4837 


1      1.0537      0.65     0.81      9.34 


1.0516     0.61      0.77  9.59 

0.20     0  25  9.53 

0.  67  9.  75 
3.71 


II.  55 
1.0355 


565 
302 
375 
302 
409 
178 


::r 


88  ...  —11.0 
.276     .on:!  ....  _:m.  i! 

7".  ...—is.  4 
.374  .,i4i  ... —•j-i.-J 
.386  .031  ...  — 18.  5 
.348     .089    ...—39.1 


Average 1.0455     1.40     1.76     &17 


.321      .059 


■A  circumstance  arising  after  the  samples  bad  been  thrown  awa.y  seemed  to  throw  considerable 
doubt  upon  the  determinations  of  sugar,  which  were  made  by  an  assistant,  and  th  had  to 

be  thrown  out. 

1  Determinations  of  the  cat  bonio  acid  In  three  different  bottles  gave  the  fallowing  results  :  .7. - 
.482. 

ADULTERATION  OF  CIDER. 


Cider  is  very  little  subjeel  to  adulteration  according  to  mosl  of  the 
authorities  on  foods.  Even  1 1  a  >  sail,  who  generally  enumerates  under 
each  article  of  food  a  list  of  every  conceivable  adulteration  that  has 
ever  been  found  or  supposed  to  have  been  used  in  such  food,  only 
speaks  of  the  addition  of  water,  of  burnt  sugar aa  n  coloring  matter, 
and  of  the  use  of  antacids  for  the  correction  of  the  acidity  of  spoiled 

eider.     ()u    the    Other   hind,  in    France,  whei  e.  as    we    have    .seeii.it     is 

1460— No.  13,  pt  3 S 


374  FOOD  AND  FOOD  ADULTERANTS. 

very  largely  consumed,  its  adulteration  is  by  no  means  uncommon,  al- 
though principally  confined  to  its  watering,  together  with  additions 
for  the  purpose  of  covering  up  such  attenuation,  such  as  foreign  color- 
ing matters.  In  the  Paris  Municipal  Laboratory  out  of  03  samples  ex- 
amined in  1881,39  were  pronounced  '•bad,"  among  which  were  26  artifi- 
cially colored;  in  1882,50  samples  were  examined,  of  which  30  were 
declared  "  bad,"  of  which  7  samples  were  artificially  colored  ;  li  samples 
contained  salicylic  acid.  The  following  is  considered  there  as  a  mini- 
mum limit  for  the  composition  of  a  pure  cider,  and  any  sample  which 
falls  below  it  in  anv constituent  is  considered  as  watered: 


Alcohol,  per  (.cut.  by  volume 
Extract  in  grams,  per  liter... 
Ash 


3. 
18. 

1.7 


This  is  for  a  completely  fermented  cider ;  in  sweet  ciders  the  con- 
tent of  sugar  should  exceed  the  limit  sufficiently  to  make  up  for  the 
deficiency  of  alcohol,  to  which  it  should  be  calculated. 

EXAMINATION   OF   THE    SAMPLES   FOR   ADULTERATION. 

The  investigation  of  the  samples  was  undertaken  with  the  full  ex- 
pectation of  finding  a  considerable  number  preserved  with  antiseptics. 
This  supposition  failed  to  be  continued,  however,  for  no  salicylic  acid 
was  found,  and  in  but  one  case  was  any  test  obtained  for  sulphites. 
None  of  the  samples  fell  below  the  standard  proposed  by  the  French 
chemists,  given  above,  and  no  metallic  or  other  adulteration  was  dis- 
covered. 

The  single  exception,  however.  No.  1927,  was  an  embodiment  in  itself 
of  nearly  all  the  adulterations  which  have  been  enumerated  as  possible 
in  eider.  It  was  handsomely  put  up  in  neatly  capped  bottles,  and  of  a 
ch-ar,  bright  color.  Its  tremendous  "  head  "  of  gas  when  uncorked  gave 
rise  at  once  to  the  suspicion  that  it  had  received  some  addition  to  pro- 
duce an  artificial  pressure  of  gas,  for  pure  cider  does  not  contain  suffi- 
cient sugar  to  produce  very  much  after- fermentation,  any  more  than 
pure  wine.  The  low  content  of  free  acid,  together  with  the  large 
amount  of  ash  and  very  variable  content  of  carbonic  acid  in  different 

bottles  e8tabli8hed  the  fact   that  bicarbonate  of  soda  had   been  added, 

probably  a  van  ing  quantity  to  each  bottle,  while  the  dose  of  sulphites 
added  was  so  large  that  a  bottle  has  stood  open  in  the  laboratory  all 
through  the  summer  without  souring. 

To  describe  in  detail  the  methods  for  the  detection  of  the  adulterations 
Of  cider   would    be   simply   a    repetition   of  what    has   been    previously 

given  in  connection  wiih  either  beer  or  wine  j  the  search  for  preserva- 
tives LS  precisely  the  same,  and  the  detect  ion  of  t  he  addition  of  antacids 

has  been  fully  treated  of  under  beer.  No  search  was  made  for  artificial 
coloring  matters,  as  it  seems  verj  improbable  that  any  such  should  be 
OSed  in  this  country,  and  no  evidence  of  any  dilution  was  found. 


Appendix  A. 


Since  the  portion  of  this  bulletin  relating  to  malt  liquors  was  written, 
a  bill  has  been  introduced  into  the  British  Parliament  dealing  ^A  i 1 1 1  the 
question  of  the  use  of  substitutes  tor  hops  and  malt  in  beer  brewing  j 
the  text  of  this  bill  is  as  follows  : ' 

A  BILL  for  better  securing  the  pmity  of  beer.    ( A.  I),  l  - 

Whereas  it  IS  expedient,  with  a  view  to  enable  the  public  to  distinguish  between 
beer  brewed  from  hops  and  malt  from  barley  and  beer  composed  of  other  ingredients, 
to  amend  the  law  relating  to  the  sale  of  beer  : 

Be  it  therefore  enacted  by  the  Queen's  Most  Excellent  Majesty,  by  and  with  the  ad- 
vice and  consent  of  the  Lords  Spiritual  and  Temporal,  and  Commons,  in  this  pi' 
Parliament  assembled,  and  by  the  authority  of  the  same,  as  follows: 

(Short  title.)     1.  This  act  may  be  cited  as  the  Pure  Beer  Act,  1887. 

(Declaration  of  ingredients  on  selling  beer.)  2.  Every  person  who  sells  or  expos 
Bale,  by  wholesale  or  retail,  any  beer  brewed  from  or  containing  any  ingredients  other 
than  hops  and  malt  from  barley  shall  keep  conspicuously  posted  at  the  liar  or  other 
place  where  Mich  beet  is  sold  or  exposed  for  sale,  a  legible  notice  Btating  what  other 
ingredients  arc  contained  in  such  beer.  Any  person  who  sells  or  exposes  for  Bale  any 
Bach  beer  as  aforesaid  without  complying  with  the  above  enactment  shall  be  liable  to 
a  fine  not  exceeding  in  the  case  of  the  firsi  offense  Jive  pounds,  ami  in  the  case  of  the 
second  or  any  subsequent  olfeiise  twenty  pounds.  Any  line  incurred  under  this  section 
may  be  recovered  summarily  by  any  informer,  and  one-half  of  the  line  shall  in  e\,  i  . 
case  be  paid  to  the  informer. 

(Definition  of  beer.)  '■'>.  In  this  act  the  term  "beer"  includes  beer  (other  than  black 
or  spruce  beer),  ale,  and  porter. 

(Commencement  of  act)  I.  This  act  shall  come  into  operation  on  the  first  da;/  of  Jan- 
nary,  oik  thousand  <  iyht  hundred  and  eighty-eight* 

A  BILL  lor  better  securing  the  parity  of  beer.    (A.  D. 

Whereas  it    is  expedient,  with  a  view   to  the    better  protection  of  the    public    from 

adulteration  of  beer,  to  amend  the  law  relal  ing  to  the  sale  of  beer . 

Be  it  t  here  fore  enacted  by  the  Queen's  Mosl  Excellent  Majesty,  by"  and  with  t  i. 
vice  and  consent  of  the  Lords  Spiritual  and  Temporal,  ami  Commons,  in  this  present 
Parliament  assembled,  and  by  the  authority  of  the  same,  as  follows  • 
(Short  title.)     ].  This  act  may  be  cited  as  the  Beer  Adulteration  Act,  l~- 
(Penalty  on  selling  i><  <  r  containing  other  ingreiients  than  hops  and  malt  without  giving 
notice)    -j.   K\ei\  person  who  sells  oi  exposes  for  sale  by  wholesale  or  retail  anj  beer 
brewed  from  or  containing  any  ingredients  other  than  Imps  and  malt  from  barley, 
shall  keep  conspicuously  posted  at  the  bar,  or  other  place  where  Buch  beer  is  sold  or 

exposed  for  sale,  a  legible  QOtiCC  slating  that    other  ill-ted  ieliN  are  contained   ill  smh 
beer. 


Ana 


376  FOOD  AND  FOOD  ADULTERANTS. 

Any  person  who  s«  lis  or  exposes  for  Bale  any  such  beer  as  aforesaid,  without  com- 
plying with  the  above  enactment,  shall  he  liable  to  a  line  not  exceeding  in  the  case 
of  the  first  offense  forty  shillings,  and  in  the  case  of  the  second  or  any  subsequent 
offense  ten  jxmnds. 

Any  line  incurred  under  this  section  may  be  recovered  summarily  by  any  informer, 
and  one-half  of  the  line  shall  in  every  case  be  paid  to  the  informer. 

{Definition  of  birr.)  3.  In  this  act  the  term  ''beer"  includes  beer  (other  than  black 
or  Bprooe  beer),  ale,  and  porter. 

lent  of  act.)     4.  This  act  shall  not  extend  to  Ireland. 

{Commencement  of  act.)  5.  This  act  shall  come  into  operation  on  the  first  day  of  Jan- 
uary, one  thousand  fight  hundred  and  i  ighty-eight. 

This  bill  naturally  excited  considerable  interest  anions  food  analysts. 
to  whom  would  fall  the  duty  of  determining  the  question  that  would 
arise,  under  its  enforcement,  as  to  whether  beers  had  been  made  from 
hop  or  malt  substitutes,  and  a  circular  was  sent  out  by  the  president  of 
the  Society  of  Public  Analysts  to  the  members  of  the  society  drawing 
their  attention  to  the  bill  and  asking  them  to  report  to  the  secretary 
any  information  they  might  have  on  the  points  whether  the  substances 
used  as  substitutes  for  hops  could  be  detected  and  identified  with  cer- 
tainty by  chemical  analysis,  and  what  opinion,  if  any,  they  might  have 
as  to  the  effect  on  health  of  habitual  small  doses  of  such  hop  substi- 
tutes.1 

This  circular  called  forth  a  few  responses,  among  them  the  following 
paper  by  Mr.  Allen:2 

A\  IMPROVED  METHOD  OF  DETECTING    <>i:ASSIA  AND  CERTAIN   OTHER 
HOP  SUBSTITUTES  l\  BEER. 

[  Read  at  the  meeting  in  May,  16-7.] 

Hitherto  the  detection  of  hop  substitutes  in  heer  has  had  for  English  analysts  Little 
more  than  an  academic  Interest.  There  has  been  no  definition  of*  heer,  nor  standard  of 
strength  or  quality,  and  hence  the  brewer  has  been  free  to  employ  any  hop  substi- 
tute that  could  fairly  be  regarded  as  n on- injurious.  Now,  however,  that  there  are 
two  hills  before  Parliament,  both  of  which  aim  ;n  rendering  the  employment  of  hop 
subst  it  utes  illegal,  unless  duly  acknowledged,  the  question  has  acquired  considerable 
practical  importance.  It'  the  hills  in  question  ever  become  law,  it  will  devolve  on 
the  public  analyst  to  certify  to  the  presence  or  absence  of  hop  substitutes,  but,  as 
recently  pointed  out  bv  the  chancellor  of  the  exchequer  to  a  deputation  which 
waited  on  him,  it  would  be  <>f  no  use  to  pass  an  net  forbidding  the  unacknowledged 
use  <»f  hop  substitutes  unless  it  was  possible  to  detect  infringement  of  the  law. 
Hence  it  has  become  important  for  public  analysts  tosee  how  far  the  more  important 
hup  substitutes  can  lie  definitely  detected  in  beer,  or  at  any  rate  distinguished  from 
bops. 

The  problem  in  quest  ion  is  by  no  n leans  a  .simple  one'.  Beer  itself  is  a  highly  com- 
plex and  variable  product,  and  some  of  the  normal  constituents  add  to  the  difficulty 
of  detecting  hop  substitutes.  The  problem  is  further  complicated  l>.\  the  possible 
pi.-,  me  of  several  substitutes  simultaneously,  together  with  actual  hops.  Then  the 
hitter  principles  to  which  the  hop  substitutes  owe  their  employment  have  in  BOme 
been  \  i  rj  imperfectly  Btudied,  ami  belong  to  a  class  of  bodies  by  no  means  dis- 
tinguished for  strong  chemical  affinities  or  for  oharacterisl  ic  reactions.     In  fact,  t  ho 

Amil\  -l    l~-;.  p.  79.  //"</•■  p.   •"'. 


APPENDIX    A.  377 

most  general  and  striking  property  of  the  majority  of  bop  substitutes  is  the  intensity 
of  their  bitter  taste,  a  character  which  materially  increases  the  difficulty  ot  detecting 
them,  owing  to  the  very  moderate  amount  employed  to  give  the  beer  the  desired 
flavor.  There  is  one  other  complication  of  practical  importance,  and  tlrat  is  the  very 
considerable  quantity  of  beer  usually  recommended  to  be  used  for  the  analysis. 
Thus,  if  two  liters  be  used  for  the  main  examination,  as  is  recommended  by  Drageu- 
dorff,  at  least  twice  that  quantity  should  be  submitted  to  the  analyst,  and  hence 
twelve  liters  would  have  to  be  purchased.  The  necessity  ot  purchasing  so  large  a 
quantity  as  tw.o  and  a  half  gallons  of  each  beer  would  almost  certainly  render  the  act 
abortive. 

In  looking  into  the  question,  therefore,  I  have  aimed  at  reducing  the  amount  of 
beer  employed  as  low  as  possible. 

In  the  last  number  of  the  Analyst  I  gave  a  list  of  references  to  articles  in  English 
periodicals,  &c,  connected  with  detection  of  hop  substitutes  in  beer.  These  I  have 
carefully  studied,  and  they  have  formed  the  foundation  of  the  following  statements 
and  proposals: 

Dragendorff,  who  has  published  a  very  elaborate  method  for  the  recognition  of  a 
large  number  of  possible  hop  substitutes  (Jour.  Chem.  See..  XXVII,  818;  XLII,  103), 
operates  on  two  liters  of  beer,  precipitates  the  concentrated  liquid  with  basic  acetate 
of  lead,  further  concentrates  the  filtrate  and  adds  a  large  volume  (1,000  to  l,200cc.)of 
absolute  alcohol.  The  spirit  is  subsequently  driven  off,  and  the  various  principles 
extracted  by  a  systematic  employment  of  immiscible  solvents. 

Wittstein  (Jour.  Chem.  Soc,  XXIX,  767)  operates  in  a  similar  manner,  but  works 
on  one  liter,  and  omits  the  treatment  with  acetate  of  lead,  as  indeed  did  Dragendorff 
in  his  older  method.  In  the  method  described  by  me  in  my  Commercial  Organic 
Analysis  (Vol.  I,  page  97),  based  on  a  process  of  Euder's,  one  liter  of  beer  is  employed, 
the  concentrated  liquid  is  treated  with  alcohol,  the  filtrate  precipitated  with  ether, 
and  the  filtered  liquid  evaporated,  the  residue  redissolved  in  alcohol,  treated  with 
water,  and  the  solution  precipitated  with  acetate  of  lead. 

Several  of  the  writers  on  the  subject  state  that  on  precipitating  a  beer  with  basic 
acetate  of  lead  the  hop-bitter  is  wholly  precipitated,  and  hence,  if  the  concentrated 
filtrate  still  have  a  bitter  taste,  the  presence  of  some  hop  substitute  is  certain.' 

This  difference  seemed  to  me  so  important  that  I  have  very  carefully  investigated  it. 
and  find  it  perfectly  in  accordance  with  the  fact.  I  prefer,  however,  to  employ  neutral 
acetate  of  lead  instead  of  the  basic  or  ammoniacal  acetate,  as  the  latter  reagents  are 
liable  to  precipitate  certain  bitter  principles  not  removed  by  the  first.  <)n  the  other 
hand,  the  hop-bitter  is  very  perfectly  precipitated  by  neutral  lead  acetate,  and  this 
statement  is  equally  true  of  an  infusion  oi  hops  purposely  prepared  and  ot'  a  beer  in 
Which  hops  is  the  sole  bitter  used  :  but  I  have  some  reason  to  think  that  basic  acetate 
of  lead  is  liable  to  effect  a  less  perfect  separation  of  the  liop-bitter. 

In  attempting  to  improve  these  processes  I  have  endeavored  to  dispense  with  the 
use  of  alcohol,  and  yet  separate  the  bitter  principles  from  the  sugar  and  other  bodies 
which  disguise  the  bitter  taste  and  interfere  with  application  of  chemical  tests,  and 
find  that  a  very  satisfactory  product  for  further  treatment  can  be  obtained  by  the  fol- 
lowing simple  method  : 

One  liter  of  the  bed-  is  evaporated  to  about  300cc  and  is  then  precipitated,  while  hot, 
with  a  solution  of-  neutral  acetate  of  lead.    The  precipitate  is  altered  off,  the  filtrate 

allowed  to  become  cool,  and  any  further  precipitate    is   also  removed.      The  e\.  i 

lead  is  then  removed  from  the  filtrate  by  sulphuretted  hydrogen,  ami  the  liquid  ti  1  - 

L  This  distinction  between  the  bitter  principles  of  hops  and  hop  substitutes  is  re- 
fer red  to  in  the  work  entitled  Chemistry  Applied  to  the  Arts  and  Manufactures,  edited 
by  (has.  Vincent,  and  often  described  as  the  New  Edition  of  bfuspratt's  Chemistry. 
The  process  is  also  described  in  Wynter  Blyth's  worV  on  the  Analysis  of  Pood,  and 
foi  ins  an  essential  pari  of  Knder's  method  of  detecting  bitter  substances,  so  thai  there 
is  a  very  general  consensus  of  opinion  as  to  the  value  of  the  test. 


378  FOOD  AND  FOOD  ADULTERANTS 

and  farther  concentrated  to  about  150ec.    I  prefer  sulphuretted  hydrogen  to 

sulphuric  acid  or  a  sulphate,  as  the  load  sulphide  seems  to  carry  down  a  notable 
quantity  of  coloring  matt*  r. 

The  treatment  with  lead  acetate  removes  all  tannin,  phosphates,  &c,  and  the  hop- 
resin  and  lupidin  are  also  completely  precipUaied\  while  all  or  nearly  all  hop  substitn 
in  a  in  :»  solution. 
The  next  object  is  to  separate  the  sugar,  dextrin,  ami  mineral  constituents  of  the 
is  perfectly  as  possible  from  the  active  principles  of  the  various  hop  substitutes. 
Instead  of  precipitating  the  carbo-hydrates,  dec,  by  excess  of  strong  alcohol.  I  pre- 
fer to  remove  the  bitters  from  the  aqueons  liquid  iteelfby  agitation  with  suitable  im- 
miscible solvents. 
The  object  being  to  extract  as  many  active  principles  as  possible  in  the  simplest 
ile  way,  leaving  their  mutual  separation  and  recognition  for  further  considera- 
tion, I  employ  chloroform  as  having  the  most  general  solvent  action.     It  separates 
with   tolerable   ease  from  the  aqueous  liquid,  and  should  be  employed  as  long  as  it 
-  a  notably  bitter  residue  on  evaporation.     In  many  of  my  experiments  1  rdi*  d 
on  the  traces  of  lactic  and  other  acids  naturally  present  in  beer  to  produce  the  requi- 
site degree  of  acidity,  but  I  am  now  of  opinion  that  the  addition  of  a  little  dilute 
sulphuric  acid  is  advantageous,  if  not  actually  necessary,  in  some  cases.     The  extrac- 
tion with  chloroform    being  complete,  ether  should  next  be  used,  the  treatment  DO; 
inur  repeated  as  long  as  any  notably  bitter  principle  is  extracted.     Finally,  the  aque- 
ous liquid  is  rendered  alkaline  with  ammonia,  and  agitated  with  chloroform  or  ether- 
chloroform,  to  extract  any  alkaloids. 

The  following  arrangement  shows  the  behavior  of  the  more  important  bitter  prin- 
ciples when  the  aqueous  liquid  is  agitated  in  succession  with  chloroform,  ether,  and 
ammonia,  and  ether-chloroform.     I  have  personally  verified  the  behavior  of  the  Bab- 
stances  to  the  names  of  which  asterisks  are  attached. 
(1;  Extracted  by  chloroform  from  acid  solutions: 
Absinth  in  (wormwood). 
"Anthem in  (chamomiles). 
Colchicine  (colchicum),  imperfectly. 
•Colocynthin  (eoloeynth,  or  bitter  apple),  imperfectly. 

Lumbin,  and  probably  some  berberine  (calnmba),  bright  yellow  and  highly 
fluorescent. 

Dtipicrin  (gentian),  very  imperfectly. 

•  Picric  acid  (artificial),  yellow,  imperfectly. 
Picrotoxin  [eoecului  indicue),  with  difficulty. 

'  Quassiiu  (quassia  wood). 
2    Subsequently  extracted  by  ether  from  acid  solui  Ions  : 
i  biratin  (chiretta). 
ilocynthiu  (eoloeynth,  or  bitter  apple), 
itipicrin  (gentian). 

Picric  acid,  yellow. 

Picrotoxin  |  ooeculu*  indit 
-  ibsequently  extracted  by  ether-chloroform  from  alkaline  solutions: 

*  Bei !"  i  ine    calnmba  root ). 
( lolchicine  |  colchicum.) 

B  evaporating  off  the  solvent,  warming  the  residue  with  a  little  alcohol,  and  then 
adding  water,  solutions  are  obtained  which  will  be  bitter  if  any  <>f  the  above  sub- 
stances be  present.  A  very  small  quantity  of  the  substance  is  required  for  this  test  ; 
indeed,  the  use  of  too  large  an  amount  must  be  carefully  avoided  or  the  sense  of  taste 
will  be  found  to  be  whollj  paralyzed  for  the  remainder  of  the  day  at  anj  rate. 

It  will  be  seen  that  chloroform  or  ether  extracts  from  acidulated  aqueous  liqn  ids 
almost  the  whole  of  the  above  bitters.  The  subsequent  treatment  with  ether- 
chloroform  in  alkaline  solution  Li  usually  unnecessary,  as  the  principles  of  calumba  and 


APPENDIX   A.  379 

colcliieuin  are  in  part  extracted  by  acid  chloroform.  Seeing  that  the  bitter  princi- 
ples of  hops  are  entirely  precipitated  hy  neutral  acetate  of  lead,  the  presence  of  name 
hop  substitute  is  absolutely  certain  if  the  chloroform  or  ether  residue  has  a  marked  bitter 

taste.  This  can  be  ascertained  in  the  course  of  a  few  hours  by  the  simple  method 
above  indicated,  and  half  a  pint  of  the  beer  is  amply  sufficient  for  the  purpose. 

The  presence  of  a  hop  substitute  being  proved  by  the  marked  bitter  taste  of  the 
chloroform  or  ether  extract  it  will  of  course  be  very  desirable  to  ascertain  its  nature, 
and  in  some  important  cases  this  can  fortunately  be  effected  very  satisfactorily.  In 
others  we  may  expect  future  investigation  to  afford  the  necessary  assistance. 

I  have  made  special  endeavors  to  ascertain  the  possibility  of  definitely  recognizing 
quassia,  which  is  one  of  the  most  important  of  the  hop  substitutes  actually  employed. 

For  this  purpose  I  prepared  quassiin  in  a  moderately  pure  state  by  exhausting 
quassia  wood  with  hot  water  and  treating  the  decoction  with  acetate  of  lead  and 
chloroform,  in  the  manner  recommended  for  beer.  The  quassiin  was  obtained  with 
some  difficulty  in  a  distinctly  crystalline  state  and  otherwise  it  presented  a  close  gen- 
eral resemblance  to  the  description  of  it  given  by  other  observers.  The  following 
characters  and  tests  were  specially  verified  : 

Quassiin  is  intensely  and  persistently  bitter,  sparingly  soluble  in  cold  water,  more 
readily  in  hot,  and  easily  soluble  in  alcohol.  Its  best  solvent  is  chloroform,  which 
extracts  it  readily  from  acidulated  solutions. 

An  aqueous  solution  of  quassiin  does  not  reduce  Folding's  solution,  or  ammonio- 
nitrate  of  silver.  The  solid  substance  gives  no  coloration  (or  merely  yellow)  when 
treated  with  strong  sulphuric  acid  or  with  nitric  acid  of  1.  25  specific  gravity,  nor  is 
any  color  produced  on  warming.  These  four  negative  reactions  are  important,  for 
jricrotoxin  reduces  Folding's  solution  and  gives  an  orange-red  color  with  sulphuric 
acid;  gentivicrin  and  menyanthin  reduce  ammonio-nitrate  of  silver,  and  the  former 
gives  a  red  color  and  the  latter  a  yellowish  brown,  changing  to  violet  red  wheo 
warmed  with  sulphuric  acid,  and  other  bitters  mostly  give  more  orle—  •  ristic 

reactions. 

A  solution  of  quassiin  give-,  a  white  precipitate  with  tannin.     The  reaction  i- 
by  Christensen,  Oliveri,  and  others  to  isolate  quassiin  from  its  solutions,  and  1' 
ders  to  >cpaiat<:  it  from  picrotoxin.     In  my  hands  the  reaction  has  not  proved  - 
factory.     The  liquid  is  very  difficult  to  filter  and  the  filtrate  still  retains  an  intensely 
bitter  taste,  showing   that   the  precipitation   is  very  incomplete.     As  an   analytical 
method  the  reaction  is  useless,  but  it  is  of  some  value  as  a  qualitative  test.1    Tli 
must  be  made  in  a  cold  solution. 

Quassiin  gives  a  brown  coloration  with  ferric  chloride.  The  reaction  is  best  ob- 
served by  moistening  a  quassiin  residue  in  porcelain  with  a  lew  drops  of  a  weak 
alcoholic  solution  of  ferric  chloride, and  appl]  title  heat.    A  line  mahogany- 

brown  coloration  is  produced. 

The  mosl  delicate  and  characterisl ie  test  lor  quassiin  is  based  on  an  observation  ot 
Christensen.  On  treating  quassiin  with  bromine  a  derivative  is  obtained,  which  is 
stated  to  be  more  bitter  than  the  original  Bubstance.  On  adding  caustic  soda  the 
hitter  taste  is  said  to  i»e  destroyed,  'out  a  product  of  a  line  yellow  color  is  obtained. 

1  am  unable  to  confirm  the  destruction  of  the  bitter  taste,  at  least  entirely,  but  the 
coloration  is  marked  and  characteristic. 

The  following  is  the  besl  way  of  applying  the  test  :  The  substanceto  be  tested  for 
quassiin  i>  dissolved  in  a  little  chloroform,  or  it'  a  liquid  is  agitated  with  chloroform, 
and  the  aqueous  layer  separated.  The  chloroform ic  solution  is  then  treated  with 
bromine  water  until  the  yellow  color  remains  alter  agitation,  showing  that  the  bro- 
mine has  been  used  in  slight  excess.  The  aqueous  liquid  is  then  remof  ed  (or  if  small 
in  volume  may  be  neglected \  and  the  chloroform  agitated  with  ammonia.  This  pro- 
duces immediate  destruction  ot*  tta  •  c  >lor  due  t<»  the  bromine,  and  if  <|nassiin  b 

1  Possibly  more  complete  precipitation  n  i-\  tannin  could  he  effected  in  an 

alcoholic  sol u t  ion. 


POOD    AND    rOOD    ADULTERANTS 

seat  both  the  chloroform  and  ammoniac*!  liquid  will  be  <  tn  presence  of 

;n  the  ammonia  will  bo  colored  a  bright  yell 

The  chloroform  residues  from  camomiles,  oalumba,  colocynth,  oocculus,  and  chi- 
rettado  no!  similar  reactions  with  bromino  ana  ammonia.    The  ether  residue 

from  ohiretta  g  -  -  iw-yellow  coloration,  gradaally  changing  to  a  dull  purplish 
brown,  but  the  fact  that  do  -  tion  yielded  by  the  chloroform  solution  of 

the  drag  renders  -  >n  with  qnassia  impo-s  Picric  acid  yields  a  solution  in 

chloroform  which  is  but  slightly  colored  compared  with  the  deep-yellow  liquid  pro- 
duoed  on  subsequent  agitation  with  ammonia;  but  r  -  ace  be  suspected  it 

can  be  readily  and  completely  removed  by  agitating  the  chlorofbrmic  solution  with 
soda  or  ammonia,  and  separating  the  alkaline  liquid  before  employing  bromine. 

With  a  view  ot*  ascertaining  how  far  the  foregoing  reactions  of  qnassiin  were 
likely  to  be  ot"  service  in  p  .  Ided  to  one  liter  of  a  mild   beer,  which  had   been 

previously  proved  to  yield  no  bitter  principle  to  chloroform  after  treatment  with  ace- 
tate of  lead,  sufficient  infusion  of  quassia  to  make  a  perceptible  difference  in  the 
flavor.  The  liquid  was  concentrated,  precipitated  with  neutral  lead  acetate,  the 
filtrate  treated  with  sulphuretted  hydrogen,  and  the  refiltered  liquid  further  concen- 
trated and  agitated  with  chloroform.  On  evaporating  the  chloroform  a  residue  was 
obtained  which  hid  an  intensely  bitter  taste,  and  yielded  a  solution  which  gavea 
white  precipitate  with  tannin,  but  did  not  reduce  ammonio-nitrate  of  silver.  The 
residue  gave  no  color  on  warming  with  concentrated  sulphuric  acid,  but  gave  a  well- 
developed  mahogany-brown  color  with  ferric  chloride.  By  the  bromine  ami  am- 
monia test  it  gave  a  strong  yellow  coloration. 

The  amount  of  residue  obtained  would  have  sufficed  to  obtain  all  these   reactions 
several  times,  so  that  it  may  be  considered  established  that  qum*9kl  <<:  <1  irith 

oontaimmg  it. 

The  employment  of  9  a      ftpsul  stitute  has  been  repeatedly  recorded  by 

previous  obs  3  its  are  g   renforit  lord'  or  others  who  have 

worked  on  the  subject.  I  found  it  in  quantity  in  two  hop  substitutes  I  recently  ex- 
amined, ami  suspect  its  presence  i:i  a  third.     The  active  principle  (chiratiu. 

le  in  cold  water,  rather  more  so  in  hot.  and  is 
readii        as         I  by  alcohol  and  ether,  the  latter  solvent  readily  removing  it  from  its 
-  -  lotion.     On  the  other  hand,  chloroform  removes  but  little  bitter  principle 
from  an  aqueous  infusion  of  ohiretta.     Chiratiu  is  a  neutral  substance,  decomposed 
by  dilute  acids  int.)  id  and  ehiratogoniu.     It  does  not  reduce  Fehling 

latum,  _       a  pitate  with  tannin,  and  is  not  precipitated  by  neutral 

if  the  other  residue  from  infus  iretta  with  bro- 

mine and  a  mm  -  dy  been  des 

It  is  evident  that  our  knowledge  of  the  ch         3  the  veg   table  bitters  availa- 

3    -  Iplete,  and  it  is  only  by  its  further  study  w  i 

ive  the   problem    of  their  detection   in  beer,     lint   I   believe  \\ 
alread  ish    with  certainty  and  facility  between  "hops"  and  "  not  hops," 

and  that  o    _  iffiee  in  many  cases.     When  we  examine  butter  v  ontent 

todefi  dmixtore  md  we  make  no  attempt  to  specify  the 

I  o  of  the  :        _  •  !.     I  Bubmit  that  wears  fully  able 

• 

The  foil  >me  of  the  remarks  made  in  the  discussion  of  this 

::- 

I»r.  .  lid   that   he  worked  on    tie-  qu<  9  some 

alty  in  distinguish!!  a  the  bitter  of 

;  bod  he  found  '  ••  pre- 

cipitation by  M  id,  and  tl.  0  difficulty  at  all  with  the  ordinary 

i.  and  woi  oiaining  in 

ill. 


APPENDIX    A. 

■elation,  whilst  th<:  bitter  of  n  o  the  bit*-  mile,  which  behaves 

like  the  hop,  £  >lntion  bir  allthe 

tnd  at  tL  ,  tion  the 

solution  remained  bitter  aj  nent  witb  the  <rad. 

After  ha  vi  1  evaporated  it  down,  t:.  >  difficulty 

*n  det  bitter;  but  lie  did  not  think  there  possibilit  _faish- 

:i  the  individual  bitl  dering  the  minute  qnaot  d  one 

could  onl y  positively  say  thei  jop. 

Muter  said  that,  with  regard  to  the 
would  tat  be  did  not  quite  share  xsaatot 

Efieolty  in  detecting  and  identifying  tbem.     I 
at  in  former  yean  on  with  his  book  on  materia  rnedica.     He  had  made 

nunv  .  nself,  and  he  bad  n  any  of  the  published  experi- 

-  ild  prognosticate  that.  *ng,  he  wouK 

with  several  publish  >ns  which  were  partially 

leading  letec- 

tiou— '  :tter  which  sp  moeh  for  itself — many  of 

tbem  were,  to  a  grea  -i  vol  red  in  difficult . 

There  was  no  branch  of  chemistry  that  so  much  had  been  pub- 

relal  ag  to  materia  medica,  and  many  of  the  older  researches  were 

nowadays  they  had  much 
analytical  appliances  than  the  men  who  made  these  experiments.     He  did  no- 
moment  mean  to  say  that  they  were  n  r  than  past  o  .ut,  for  in- 
stance, they  could  not  wash  lead  and  other  similar 

i  one  could  now  do  by  the  aid  of  the  filter  pnmp,  and  the  color  reactions  for 
ban  one  proximate  principle,  which  wei      _  in  books,  were  really  not  due 

principle  at  all.  but  to  the  traces  of  reagents  and  other  matters  that  remained 
with  tbem  owin^  to  the  imperfect  washing,  which  was  almost  certain  to  oc-cnr  before 
the  days  of  filter  pump-.     H     vas  afraid  that  until   *  -who 

subject  up  had  had  time  to  work  it  o  ^id  of  modern  appli- 

r  would  be  going  too  far  to  say  they  could  swear  positively  that  a  sample  con- 
tained no  hop  substitute. 

Allen  said  be  thought  they  could  tell  whether  it  contained  hop  or  a  sub- 
for  he 

Muter  then  -aid  in  that  case  how  wonld  they  get  on  in  cross-examination,  see- 

lld  not  name  the  so  did  not  remember  how  he  fin 

acqnainted  with  the  lead  process,  but  he  believed  that  be  conld  pot  his  hands  on 
be  quite  thirteen  or  fourteen  years  ago  since  it  was  first  published. 
Immediately  it  was  brought  out  he  had  made  experiments  upon  it,  working  on  large 
quant  -    ice  that  there  had  really  been  no  other  process  that  be  knew  or 

himself  had  used  a  process  very  similar  to  that  uieutione  with 

phoning  off  the  clear  liqnor  after  settlement,  r  g    be'ex- 

m  this  liquid,  concentrating  and  tasting,  and  then  extr.. 
immiscible  solv 

came  a  difficulty  which  shook  his  faith  in  his  powers  a*  an  a: 
bop  s  had  always  believed  in  the  process — from  practicing  npon  beer 

with  various  added  bitters—  until  -  _    -  a  beer  which  he  was  pr 

assured  by  the  maker  to  have  no  bitter  other  than  hops.     This  sample  he  pnt  through 

:ocess  and  he  got  a  bitter  out  of  tha-  a  chloroform 

worked  on  a  fairly  large  quantity,  but  the  process  here  showed  bitters  other  than 
.1  though  he  was  assured  that  the  sample  represented  as  pore  a  beer  as  could  pos- 
ts the  quantity  •  work  on. 
Supposing  an  inspector  brought  them  one-half  «•:                                       where  was  the 

id  put  bitters  iu  the  beer  and  worked  on  sach  quanti- 
sed to  find  them.     In   a  wa«  some 


382  FOOD  AND  FOOD  ADULTERANTS. 

difficulty  about  some  strychnine  that  was  put  in  beer :  he  was  aware  of  the  very  small 
quantity  that  had  been  put  in,  because  the  chemist  who  had  been  stupid  enough  to 
lend  himself  to  such  a  transaction  had  informed  him  of  it.  He  made  up  som. 
and  divided  it  into  two  portions,  tried  for  extraneous  bitters  in  one  portion  by  the 
regular  beer  way  and  there  was  not  a  sign  of  it :  he  then  tried  the  other  portion  with 
al  toxicologic^  process  for  strychnine  and  found  it.  He  had.  even  then,  to  use 
eight  ounces  of  the  ben-  for  this  purpose,  t<>  get  a  really  satisfactory  ordinary  reac- 
tion. In  the  ]  te  of  chemical  knowledge  it  would  not  be,  in  his  opinion 
safe  to  say  they  could  detect  any  amount  of  added  bitters  t<>  beer,  however  small,  and 
.  of  naming  those  bitters  on  the  quantity  they  would  have  usually 
brought  to  them  by  an  inspector.  With  a  gallon  of  beer  and  an  unlimited  fee  cover- 
ing many  days'  work  they  might,  however,  be  able  to  do  something  satisfactory  to- 
wards it. 

Mr.  Allen,  in  reply:  If  he  had  an  insufficient  quantity  of  any  sample,  he  certified 
that  the  quantity  was  insufficient  for  him  to  form  an  opinion. 

He  understood  Mr.  Norton  to  consider  it  of  great  importance  that  they  should  he 
able  to  distinguish  between  "hops"  on  the  one  side  and  "not  hops"  on  the  other; 
this,4ie  believed,  could  be  done  with  certainty,  ease,  and  on  a  very  moderate  quan- 
tity of  beer.  '  As  to  the  identification  of  the  various  hop  substitutes  he  did  not  pro- 
be  able  to  distinguish  all,  hut  he  thought  he  could  already  positively  recognize 
calumba,  q  rtocynth,  and  some  other  bitters,  including  picric  acid  and  ; 

toxin,  and  if  the  matter  became  important  he  believed  in  a  year  or  two  public  ana- 
would  have  devised  methods  for  the  detection  of  the  other  bitters,  just  as  they 
had  conquered  other  analytical  difficulties  when  the  occasion,  arose. 

From  the  above  it  would  appear  that  the  Lead  method,  which  I  em- 
ployed, is  considered  by  tin1  English  analysts  as  capable  of  deciding- 
whether  substitutes  for  hops  have  been  used. 

No  action  seems  to  have  been  taken  as  yet  on  the  question  of  malt 
substitul 


Appendix  B. 


As  frequent  references  have  been  made  io  the  body  of  the  Bulletin 
to  methods  of  analyses  and  manner  of  judging  adapted  by  European 
chemist  for  beer  and  wine,  I  have  thought  it  proper  to  give  some  of 
these  methods  complete.  They  represent  the  conclusions  of  chemists 
who  have  devoted  their  lives  to  the  study  of  this  branch  of  work,  and 
may  very  properly  be  taken  as  a  guide  by  those  of  us  who  have  occa- 
sion to  follow  the  same  line  of  work  in  this  couutry,  where  beer*and 
wine  analysis  lias  as  yet  had  little  application. 

The  translation  has  been  made  as  literal  as  possible. 

The  following  are  the  methods  adopted  by  the  Berlin  Commission:1 

A  commission  of  experts,  appointed  in  the  year  1884  by  the  chancellor  of  the  Empire, 
to  which  was  intrusted  the  establishment  of  uniform  methods  tor  the  chemical  inves- 
tigation of  wine,  adopted  the  following  resolutions,  which  were  made  public  by  the 
Prussian  minister  for  commerce  ami  trade  by  a  decree  <>t*  the  12th  August,  188 1,  which 

provides  that  they  shall  he  rigidly  adhered  to  in  public  institutions  for  the  exami- 
nation of  food-stuffs,  and  are  recommended  to  the  representatives  of  like  private  con- 
cerns : 


RESOLUTIONS    <>r    THE     COMMISSION    FOK    ESTABLISHING     UNIFORM 
METHODS  FOB   Till:  ANALYSIS  OF  WINES. 

Since,  in  consequence  of  improper  manner  of  taking,  keeping,  and  sending  in  of 
Bamplesof  wine  for  Investigation  by  the  authorities,  a  dec  imposition  or  change  in  the 
latter  often  occurs,  the  commission  considers  it  advisable  to  give  the  following  in- 
structions : 

INSTRUCTIONS    FOR   SAMPLING,    PRR8ERVING,    \\i>   SENDING    IN'   OF   SAMPLES   OF    WINK 
POB   EXAMINATION    BY    PHR    A.UTHORIT1E8. 

(1)  Of  each  sample,  al  Leasi  oue  bottle  (j  Liter),  as  well  filled  as  possible,  mnsl  be 

taken. 

(2)  The  bottles  and  corks  used  musl  he  perfectly  olean ;  the  best  are  new  bottles 
and  corks.    Pitchers  or  opaque  bottles  in  which  the  presence  of  impurities  cannot  he 

seen  are  not   to  be  QSed. 

(:'.i  Each  bottle  shall  he  provided  with  a  Label, gummed  not  tied)  on,  upon  which 
shall  be  given  the  indei  number  of  the  sample  corresponding  to  a  desoripl  ion  of  it. 

i    The  samples  are  to  be  senl  to  the  chemical  Laboratoi  ble  to 

avoid  any  cbance  of  alteration  which,  under  some  oircumstanoes, oao  take  place  in  a 

\  cr\  si  i  oil  lime.  [f  they  are,  for  some  special  reason,  retained  in  any  id  her  place  to  i 
any  Length  of  time,  the  bottles  .tie  to  he  placed  in  a  cellar  ami  kept  lying  on  their 
sides. 


DasGesetz  betreffend  den  Verkehr  nm  Nahruugsmittel,  u.s*  w.,  p.  184, 


384  FOOD  AND  FOOD  ADtJLTE&ANTS. 

(5)  If  in  samples  of  wine  taken  from  any  business  concern  adulteration  is  shown, 
a  bottle  of  the  water  is  to  be  taken  which  was  presumably  nsed  in  tlk>  adulteration. 

(6)  It  is  advisable,  in  many  cases  necessary,  that, together  with  the  wine,  a  copy 

of  these  resolutions  be  sent  to  the  chemist. 

A .  —  A  >i  a  hj  t  ica  1  meth  ods. 

Specific  gravity.— In  this  determination  use  is  to  be  made  of  a  picnometer,  or  a 

Westphal  balance  controlled  by  a  picnometer.     Temperature  15    ('. 

Alcohol. — The  alcohol  is  estimated  in  50-lOOcc.  of  the  wine  by  the  distillation  method. 
The  amount  of  alcohol  is  to  be  given  in  the  following  way  :  In  lOOce.  wine  at  15°  C. 
an-  contained  n  grains  alcohol.  For  the  calculation  the  tables  of  Hannibaiier  orlhb- 
ner  are  used. 

(The  amounts  of  all  the  other  constituents  are  also  to  be  given  in  this  way  :  in 
lOOce.  wine  at  15°  C.  are  contained  n  grams.) 

Extract. — For  this  estimation  50ec.  of  wine,  measured  out  at  15°  C.,  are  evaporated 
on  the  water  bath  in  a  platinum  dish  (85mm.  in  diameter,  20mm.  in  height,  and75oc 
capacity,  weight  about  20  grains),  and  the  residue  heated  for  two  and  one-half  hours 
in  a  \tater  jacket.  Of  wines  rich  in  sugar  (that  is,  wines  containing  over  0.-")  grams 
of  sugar  in  lOOce.)  a  smaller  quantity,  with  corresponding  dilution,  is  taken  so  that 
1  or  at  the  most  1.5  grams  extract  are  weighed. 

Glycerine. — One  hundred  cubic  centimeters  of  wine  (for  sweet  wines  see  below)  are 
evaporated  in  a  roomy,  not  too  shallow,  porcelain  dish  to  about  10cc,  a  little  sand 
added,  and  milk  of  lime  to  a  strong  alkaline  reaction,  and  the  whole  brought  nearly 
to  dryness.  The  residue  is  extracted  with  50cc.  of  96  per  cent,  alcohol  on  the  water 
bath,  with  frequent  stirring.  The  solution  is  poured  off  through  a  tiller,  and  the 
residue  exhausted  by  treatment  with  small  qnantit  ies  of  alcohol.  For  this  50  to  lOOce. 
are  generally  sufficient,  so  that  the  entire  filtrate  measures  100-200cc.  The  alcoholic, 
solution  is  evaporated  on  the  water  bath  to  a  sirupy  consistence.  (The  principal  part 
of  the  alcohol  may  be  distilled  off  if  desired.)  The  residue  is  taken  up  by  lOcc.  of 
absolute  alcohol,  mixed  in  a  stoppered  llask  with  15cc.  of  ether  and  allowed  to  stand 
until  clear,  when  the  clear  liquid  is  poured  off  info  a  glass  stoppered  weighing  glass, 
filtering  the  last  portions  of  the  solution.  The  solution  is  then  evaporated  in  the 
weighing  glass  until  the  residue  no  longer  flows  readily,  after  which  it  is  dried  an 
hour  longer  in  a  water  jacket.     After  cooling  it  is  weighed. 

In  the  case  of  sweet  wines  (over  0.5  grams  sugar  in  lOOce.)  50cc.  are  taken  in  a 
good  sized  tlask,  some  sand  added,  and  a  sufficient  quantity  of  powdered  slack-lime, 
and  heated  with  frequent  shaking  in  the  water  bath.  After  cooling,  LOOce.  of  (.»t;  per 
Cent,  alcohol  are  added,  the  precipitate  which  forms  allowed  to  separate,  the  solution 

filtered,  and  the  residue  washed  with  alcohol  of  the  same  strength,  'the  alcoholic 
solution  is  evaporated  and  the  residue  treated  as  above. 

IX  i  or  I, Is  (total  quantity  of  the  acid  reacting  constituents  of  the  wine  i.    -These  are 

to  be  estimated  with  a  sufficiently  dilute  normal  solution  of  alkali  (at  least  one- third 
normal  alkali)  in  10  to  20oo.  wine.  If  one-tenth  normal  alkali  is  used  at  least  lOcc. 
of  wine  should  be  taken  for  titration ;  if  one  third  normal,  20cc.  of  wine.    The  drop 

method  (Tiipiri  methods),  with  delicate  reagent  paper,  is  recommended  for  the  estab- 
lishment of  the  neutral  point.      Any  considerable  quant  it  ies  of  carbonic  acid   in   the 

wine  are  to  i»  i  previously  remov  d  by  Bhaking.  Those  "  free  acids  "  are  to  be  reek- 
one  I  and  reported  as  tartaric  acid  i  ( ',11,  I  > 

Volatile  acids,  —These  are  to  be  estimated  by  distillation  in  a  current  of  steam,  and 
not  indirectly,  and  reported  as  acetic  acid  (CgH*<  >  i.  The  amount  of  the  "fixed 
arid-,"  is  found  b\  subtracting  from  the  amonnt  of  "  free  acids"  found,  the  amount  of 
tartaric  acid  corresponding  to  the  ■•  volatile  acids"  found. 

Bitar  Irate  of  potath  and  free  tartario  acid,  (a)  Qualitative  deteotionof  free  tartaric 
acid:  20  30oo.  of  the  wini  are  treated  with  preoipitated  and  finely  powdered  bi  tar- 
trate of  potash,  shaken  repeatedly,  Altered  off  after  an  hour,  and  2-3  drops  of  a  20 
pei  cent,  solution  of  acetate  of  potash  added  to  the  clear  filtrate,  and  the  solution 


APPENDIX     B.  385 

allowed  to  stand  twelve  hours.  The  shaking  and  standing  of  the  solution  must  take 
place  at  as  nearly  as  possible  the  same  temperature.  If  any  considerable  precipitate 
forms  during  this  time  free  tartaric  acid  is  present,  and  the  estimation  of  it  and  of 
the  bitartrate  of  potash  may  be  necessary. 

(b)  Quantitative  estimation  of  the  bitartrate  of  potash  and  free  tartaric  acid  :  In 
two  stoppered  flasks  two  samples  of  20cc.  of  wine  each  are  treated  with  200cc.  ether- 
alcohol  (equal  volumes),  after  adding  to  the  one  flask  2-3  drops  of  a  20  per  cent,  solu- 
tion of  acetate  of  potash.  The  mixtures  are  well  shaken,  and  allowed  to  stand  16-18 
hours  at  a  low  temperature  (0  —  10-  C),  the  precipitate  filtered  off,  washed  with  ether- 
alcohol,  and  titrated.  (The  solution  of  acetate  of  potash  must  be  neutral  or  acid.  The 
addition  of  too  much  acetate  may  cause  the  retention  of  some  bitartrate  in  solution.) 
It  is  best  on  the  score  of  safety  to  add  to  the  filtrate  from  the  estimation  of  the  total 
tartaric  acid  a  further  portion  of  2  drops  of  acetate  of  potash  to  see  if  a  further  pre- 
cipitation takes  place. 

In  special  cases  the  following  procedure  of  Xessler  and  Barth  may  be  used  as  a  con- 
trol : 

Fifty  cubic  centimeters  of  wine  are  evaporated  to  the  consistency  of  a  thin  sirup 
(best  with  the  addition  of  quartz  sand),  the  residue  brought  into  a  flask  by  me  . 
small  washings  of  9J  per  cent,  alcohol,  and  with  continual  shaking  more  alcohol  is 
gradually  added,  until  the  entire  quantity  of  alcohol  is  about  lOOcc.  The  flask  and 
contents  are  corked  and  allowed  to  stand  four  hours  in  a  cool  place,  then  filtered,  ami 
the  precipitate  washed  with  96  per  cent,  alcohol;  the  filter  paper,  together  with  the 
partly  flocculent,  partly  crystalline,  precipitate,  is  returned  to  the  flask,  treated  with 
:}'Jcc.  warm  water,  titrated  after  cooling,  and  the  acidity  reckoned  as  bitartrate.  The 
result  is  sometimes  too  high  if  pectinous  bodies  separate  out  in  small  lumps,  inclosing 
a  small  portion  office  acids. 

In  the  alcoholic  filtrate  the  alcohol  is  evaporated, 0.5cc.  of  a  ',"i  per  cent,  potassic 
acetate  solution  added,  which  has  been  acidified  bya  slight  excess  of  acetic  acid,  and 
thus  the  formation  of  bitartrate  from  the  free  tartaric  acid  in  the  wine  facilitated. 
The  whole  is  now,  like  the  first  residue  of  evaporation,  treated  with  (sand  and)  93 
per  cent,  alcohol,  and  carefully  brought  into  a  flask,  the  volume  of  alcohol  incr< 
to  lOOcc,  well  shaken,  corked,  allowed  to  stand  in  a  cold  place  four  hours,  filtered, 
the  precipitate  washed,  dissolved  in  warm  water,  titrated,  and  for  one  equivalent  of 
alkali  two  equivalents  of  tartaric  acid  are  reckoned. 

This  method  for  the  estimation  of  the  free  t  irtaric  aid  has  the  advantage  over  the 
former  of  being  free  from  all  errors  of  est  i  mat  ion  by  difference.  The  presence  of  con- 
siderable quantities  of  sulphate*  impairs  the  accuracy  of  the  method. 

Malic  acid,  succinic  aoid,  oitrio  acid. — Methods  for  the  separation  and  estimation  of 
these  acids  cannot  he  recommenced  at  the  present  time. 

Salicylic  acid.  —  for  the  detection  of  this,100cc.of  wine  are  repeatedly  shaken  out  with 
chloroform,  the  latter  evaporated  and  the  aqueous  solution  of  t  he  residue  tested  with 
very  dilute  solution  of  ferric  chloride.  For  i  h  i  approximately  quantitative  determi- 
nation it  is  sufficient  to  weigh  the  chloroform  residue,  after  it  has  been  again  recrys- 
talli/.ed  from  chloroform. 

Coloring  matter.— Red  wines  are  always  t<>  he  teste. l  for  coal  tar  colors.  Conclusions 
in  regard  to  the  presence  of  other  foreign  coloring  matters  drawn  from  the  color  of  pre- 
cipitates and  other  color  reactions  an-  only  exceptionally  to  he  regarded  as  safe.  In 
the  search  i'>\-  coal  tar  colors  the  Bhaking  out  of  LOOoo.  of  the  wine  with  ether  be- 
fore and  after  its  neutralization  with  ammonia  isreoom  a  m  Led.  foe  etherial  solutions 
are  to  he  tested  separately. 

Tannin. — In  case  a  quantitative  determination  of  tannin  (or  tannin  and  coloring 
matter)  appears  necessary  the  permanganate  method  of Neubauer  ii  to  he  employed. 
As  ;i   rule  the  following  estimation  of  the  amount  of  tannin  will  suffice:  Tl. 

acids  are  neul  ralized  to  within  0.5  -ranis  in  1 1  Mice,  with  standard  alkali.  If  necessary. 

Then   lee.  of   pi  per  cent,  sodic   acetate  solution    is  .old.  d.  and   drop  h\  drop  a  in  per 

cent,  solution  of  ferric  chloride,  avoiding  an  excess,     One  drop  of  ferric  chloride  is 


FOOD  AND  FOOD  ADULTERANTS. 

sufficient  for  the  precipitation  of  0.05  per  cent,  of  tannin.  (New  wines  are  deprived 
of  the  carbonic  acid  held  in  solution  by  repealed  Bhaking.) 

Sugar.  — The  sugar  should  be  determined  after  the  addition  of  carbonate  of  soda  by 
means  of  Folding's  solution,  using  dilute  solutions,  and,  in  wines  rich  in  sugar  (t.  <>. 
wines  containing  over  ..">  gram  in  lOOcc.),  with  observance  of  Soxhlet's  modifications, 
and  calculated  as  grape sngar.  Highly  colored  wines  are  to  be  decolorized  with  ani- 
mal charcoal  if  their  content  of  sugar  is  low,  and  with  acetate  of  lead  and  sodium 
carbonate  if  it  is  high. 

1  f  the  polarization  indicates  the  presence  of  cane  sugar  (compare  under  polarization) 
the  estimation  is  to  be  repeated  in  the  manner  indicated  after  the  inversion  (heating 
with  hydrochloric  acid)  of  the  solution.  From  the  difference  the  cane  sugar  can  be 
calculated. 

Polarization. — (1)  With  white  wines:  GOcc.  of  wine  are  treated  with  occ.  acetate  of 
lead  solution  in  a  graduated  cylinder,  and  the  precipitate  filtered  off.  To  30cc.  of  the 
filtrate  is  added  1.5cc.  of  a  sal  mated  solution  of  sodic  carbonate,  filtered  again,  and 
the  tilt  rate  polarized.     This  gives  a  dilution  of  10:11  which  must  be  allowed  for. 

(•2)  With  red  wines :  60cc.  wines  are  treated  with  Gee.  acetate  of  lead,  and  to  30cc. 
of  the  filtrate  3cc.  of  the  saturated  solution  of  sodic  carbonate  added,  filtered  again, 
and  polarized.     In  this  way  a  dilution  of  5:0  is  obtained. 

The  above  conditions  are  so  arranged  (with  white  and  red  wines)  that  the  last  fil- 
trate Bnffices  to  fill  the  220mm.  tube  of  the  Wild  polaristrobometer  of  which  the  ca- 
pacity is  abont  28cc. 

In  place  of  the  acetate  of  lead  very  small  quantities  of  animal  charcoal  can  be  used. 
In  this  case  an  addition  of  sodic  carbonate  is  not  necessary,  nor  is  the  volume  of  the 
wine  altered,  li'  a  portion  of  tin;  undiluted  wine  220mm.  long  shows  a  higher 
right-handed  rotation  than  ().:'»  ,  Wild,  the  following  procedure  is  necessary  . 

Two  hundred  and  ten  cubic  centimeters  of  the  wine  are  evaporated  on  the  water 
bath  to  a  thin  sirup,  after  the  addition  of  a  few  drops  of  a  20  per  cent,  solution  of 
aeetate  of  potash.  To  the  residue  is  added  gradually,  with  continual  stirring,  200cc, 
of  90  per  cent,  alcohol.  The  alcoholic  solution,  when  perfectly  clear,  is  poured  off  or 
filtered  into  a  flask,  and  the  alcohol  distilled  or  evaporated  off  down  to  about  ^i-v. 
The  residue  is  treated  with  about  15cc.  water  and  a  littie  bone  black,  filtered  into 
a  graduated  cylinder,  and  washed  with  water  until  the  filtrate  measures  30cc.  If 
this  shows  on  polarization  a  rotation  of  more  than  -4-0.5°,  Wild,  the  wine  contains 
the  nnfermentable  matter  of  commercial  potato  Bogar(amylin).  If  in  the  estimation 
of  the  sugar  by  Fehling's  solution  more  than  0.::  grains  sugar  in  lOOcc.  was  found, 
the  original  right -rot  at  ion  caused  by  t  he  amy  I'm  may  be  diminished  by  the  left-rotat- 
ing sugar;  th<-  above  precipitation  with  alcohol  is  in  this  ease  to  be  undertaken,  even 
when  the  right-rotation  is  less  than  i».:'>  ,  Wild.  The  sugar  is,  however,  first  fermented 

by  the  add  it  ion  of  pure  yeast .      With  very  considerable  content  in  ( trebling's  solution) 

reducing  sugar  and  proportionally  small  left -rot  at  ion.  the  diminishing  of  the  Left-rota- 
tion may  be  brought.about  by  cane  BUgar  or  dextrin  or  amylin.  For  the  detect  ion 
of  the  first  t he  \\  ine  is  inverted  by  heat ing  with  hydrochloric  acid  (to  50cc.  wine,  .">(•(■. 
dilute  hydrochloric  acid  of  specific  gravity  L.10),  and  again  polarized.  If  the  left- 
rotation  has  increased,  tin-  presence  of  cane  sugar  is  demonstrated.  The  presence  of 
dextrin  is  shown  as  given  in  the  section  on  "  gum."     In  case  cane  BUgar  is  present 

well  unshed  yeast,  as  pure  as  possible,  should  !>,-  added,  and  the  wine  polarized  after 

fermentation  is  complete.  The  con  elusions  are  then  the  same  as  with  the  \>  inea  poor 
i  n  sugar. 

For  polarization  only  Large,  exact  instruments  are  to  be  used. 

The  rotation  is  to  be  calculated  in  degrees  Wild  according  to   Landolt  (Zeitsohr. 

f.  analyt.  Cheinie.  7.  !»): 

i  Wild  4.6043    Boleil. 

1  Boleil  0.217189    Wild. 

I  Wild  2.89005    Ventzke, 

l  Ventzke  0.346015    Wild. 


APPENDIX    B.  38  < 

(him  {arabic). — For  establishing  the  addition  of  any  considerable  qaantitiesof  gum 
4cc.  wine  are  treated  with  lOcc.  of  9G  per  cent,  alcohol.  If  gnui  is  j>reseut,  the 
mixture  becomes  milky,  and  only  clears  up  again  after  several  hours.  The  precipi- 
tate which  occurs  adheres  partly  to  the  sides  of  the  tube,  and  forms  hard  lumps.  In 
genuine  wine  flakes  appear  after  a  short  time,  which  soon  settle,  and  remain  some- 
what loose.  For  a  more  exact  test  it  is  recommended  to  evaporate  the  wine  to  the 
consistency  of  a  sirup,  extract  with  alcohol  of  the  strength  given  above,  and  dissoh  e 
the  insoluble  residue  in  water.  This  solution  is  treated  with  some  hydrochloric  acid 
(of  specific  gravity  1.10)  heated  under  pressure  two  hours,  and  the  reducing  power 
ascertained  with  Fehling's  solution,  and  calculated  to  dextrose.  In  genuine  wines 
no  considerable  reduction  is  obtained  in  this  way.  (Dextrin  is  to  be  detected  in 
the  same  way.) 

Mannite. — As  the  presence  of  maunite  in  wines  has  been  observed  in  a  few  cases,  it 
should  be  considered  when  pointed  crystals  make  their  appearance  in  the  extract  or 
the  glycerine. 

Nitrogen. — In  the  estimation  of  nitrogen  the  soda-lime  method  is  to  be  used. 

Mineral  matters. — For  their  estimation  50cc.  of  wine  are  used.  If  the  incineration 
is  incomplete,  the  charcoal  is  leached  with  some  water,  and  burned  by  itself.  The 
solution  is  evaporated  in  the  same  dish,  and  the  entire  ash  gently  ignited. 

Chlorine  estimation. — The  wine  is  saturated  with  sodic  carbonate,  evaporated,  the  res 
idue  gently  ignited  and  exhausted  with  water.  In  this  solution  the  chlorine  is  to  l>e 
estimated  volumetrically  accordin  to  Volhard,  or  gravimetrically.  Wines  whose 
ashes  do  not  burn  white  by  gentle  ignition  usually  contain  considerable  (plant i ties 
of  chlorine  (salt). 

Sulphuric  acid. — This  is  to  be  estimated  directly  in  the  wine  by  the  addition  of 
barium  chloride.  The  quantitative  estimation  of  the  sulphuric  acid  is  to  be  carried 
out  only  in  cases  where  the  qualitative  test  indicates  the  presence  of  abnormally 
large  quantities.  (In  the  case  of  viscous  or  very  muddy  wines  a  previous  clarification 
with  Spanish-earth  is  to  be  recommended.) 

If  in  a  special  case  it  is  necessary  to  investigate  whether  free  sulphuric  acid  or 
potassium  bisulphate  are  present,  it  must  be  proved  that  more  sulphuric  acid  is  pres- 
ent than  is  uecessary  to  form  neutral  salts  with  all  the  baa 

Phosphoric  acid.— In  the  case  of  wines  whose  ashes  do  not  react  strongly  alkaline 
the  estimation  is  made  by  evaporating  the  wine  with  sodic  carbonate  and  potassic 
nitrate,  the  residue  gently  ignited  anl  taken  up  with  dilute  nitric  acid;  then  the 
molybdenum  method  is  to  he  used.  If  the  ash  reacts  strongly  alkaline  the  nitric- 
acid  solution  of  it  can  he  used  directly  for  the  phosphoric-acid  determination. 

The  other  mineral  constituents  of  wine  (also  alum  |  are  to  be  determined  in  the  ash 
or  residue  of  incineration. 

Sulphurous  OCid.— One  hundred  cubic  centimeters  wine  are  distilled  in  a  current  of 
carbonic  acid  gas  after  the  addition  of  phosphoric  acid.  For  receiving  the  dis- 
tillate 5ce.  of  normal  iodine  solution  are  used.  After  the  first  third  has  distilled 
oil',  the  distillate,  which  must  still  contain  an  excess  of  free  iodine,  is  acidified  with 
hydrochloric  acid,  heated  and  treated  with  barium  chloride, 

Adulteration  of  grape  wine  with  fruit  wine.— The  detection  of  this  adulteration  can 
only  exceptionally  be  carried  oul  with  certainty  by  means  of  the  methods  that  bave 
so  far  been  offered.  Especially  arc  all  methods  untrustworthy  which  rely  upon  a 
Bingle  reaction  to  distinguish  grape  from  fruit  wine;  neither  is  it  always  possible  to 
decide  with  certainty  from  the  absence  of  tartaric  acid  or  from  the  presence  of  only 
very  small  quantities  that  a  wine  is  not  made  from  grapes. 

In  the  manufacture  of  artificial  w  ine  together  with  water  the  following  articles  are 
known  to  he  sometimes  used:  Alcohol  (direct  or  in  t  he  shape  of  fortified  wine),  cane 
sugar,  starch  sugar,  and  substances  rich   in  Bugar   (hone  ne,  bitartate  of 

potash,  tartaric  acid,  other  vegetable  acids,  and  Bubstances  rich  in  such  acids.  Bali 

Cylic  acid,  mineral  matter-,  gum  arabic,  tannic  acid,  and  BUbstanCOS  rich  in  the  same 

(e.  0.,  kino,  doring  m  itters,  various  others  and  aromas, 


388  FOOD  AND  FOOD  ADULTERANTS. 

The  estimation  or  rather- the  means  of  detecting  the  most  of  these  substances  has 
already  been  given  above  with  the  exception  of  the  aromas  and  ethers,  for  which  no 
method  can  as  yet  be  recommended. 

The  following  substances  may  be  mentioned  here  in  particular,  which  serve  for  in- 
creasing the  sugar,  extract,  and  free  acid  :  Dried  fruit,  tamarinds,  St.  John's  bread, 
dates,  figs. 

13. — Huh*  for  judging  of  the  purity  of  wine. 

I.  (a;  Tests  and  determinations  which  are,  as  a  rule,  to  be  performed  in  judging 
of  the  purity  of  wmes:  Extract,  alcohol,  sugar,  free  acids  as  a  whole,  free  tartaric 
acid  qualitative,  sulphuric  acid,  total  ash,  polarization,  gum,  foreign  coloring  mat- 
ters in  red  wines,  (b)  Tests  and  determinations  which  are  also  to  be  carried  out 
under  special  circumstances  :  Specific  gravity,  volatile  acids,  bitartate  of  potash,  and 
free  tartaric  acid  quantitative,  succinic  acid,  malic  acid,  citric  acid,  salicylic  acid, 
sulphurous  acid,  tannin,  maun  He,  special  ash  constituents,  nitrogen. 

The  Commission  considers  it  desirable,  in  giving  the  estimations  generally  per- 
formed, to  adhere  to  the  order  of  succession  given  above  (under  (a)  ). 

II.  The  Commission  cannot  regard  it  as  their  province  to  give  a  guide  for  judging 
of  the  purity  of  wine,  but  thinks  it  advisable,  in  the  light  of  its  experience,  to  call  at- 
tention to  the  following  points  : 

Wines  which  are  made  wholly  from  pure  grape  juice  very  seldom  contain  a  less 
quantity  of  extract  than  1.5  grams  in  lOOcc.  wine.  If  wines  poorer  in  extract  occur 
they  should  be  condemned,  unless  it  can  be  proven  that  natural  wines  of  the  same 
district  and  vintage  occur  with  a  similar  low  content  of  extract. 

After  subtracting  the  "lixed  acids''  the  remaining  extract  (extractrest)  in  pure 
\\  ines,  according  to  previous  experience,  amounts  to  at  least  1.1  grants  in  lOOcc,  and 
after  subtracting  the  ,;  tree  acids,"  at  least  1.0  gram.  Wines  which  show  less  extract- 
rest  are  to  be  condemned,  in  case  it  cannot  be  shown  that  natural  wines  of  the  same 
district  and  vintage  contain  as  small  an  extractrest. 

A  wine  which  contains  appreciably  more  ash  than  10  per  cent,  of  its  extract  con- 
tenl  must  contain,  correspondingly,  more  extract  than  would  otherwise  be  accepted  as 
a  minimum  limit.  In  natural  wines  the  relation  of  ash  to  extract  approaches  very 
cloa  ly  1  to  10  parts  by  weight.  Still  a  considerable  deviation  from  this  relation  does 
not  entirely  justify  the  conclusion  that  the  wine  is  adulterated. 

The  amount  of  free  tartaric  acid  in  pure  wines,  according  to  pn\  ions  experience, 
dO(  -  not  exceed  one-sixth  of  the  entire  "  lixt  d  acids." 

The  relation  be1  ween  alcohol  and  glycerine  can  vary  in  pure  w  ines  between  100  parts 
by  weight  Of  alcohol  to  7  parts  by  weight  of  glycerine;  and  100  parts  by  weight 
of  alcohol  to  11  parts  by  weight  of  glycerine.  In  case  of  wines  showing  a  different 
glycerine  relation  an  addition  of  alcohol  or  glycerine  can  be  inferred. 

ometimes  during  its  ha  ml  ling  in  cellars  small  quantities  of  alcohol  (at  most  1 
per  cent,  by  volume)  may  find  their  way  into  wine  this  fact  must  be  borne  in  mind 
in  judging  of  its  purity. 

These  proportions  air  not  always  applicable  to  sweet  wines. 
For  the  individual  ash  constituents  no  generally  applicable  limits  can  be  given. 
The  opinion  that  the  better  hinds  of  wine  always  contain  more  phosphoric  acid  than 
(.i  hers  is  unfounded. 

Wines  that  contain  LeS8  than  0.1  1  gram  of  mineral  matter  in  lOOcc.  are  to  be  con- 
demned, if  it  cannot    be   .shown    that    natural   wines  of  t  he  same  kind   and   the  same 

vintage,  which  have  been  subjected  to  like  treatment,  have  an  equally  small  content 

Of  mine   al  mat  ter. 

Wines  which  contain  more  than  0.05  gram  of  salt   in   LOOCC.  are  to  be  condemned. 

Wines  that  contain  more  than  0.092  gram  Bulphuric  aoid  (80s)  corresponding  to 
0.20  grams  potassic  sulphate  (K1SO4) in  LOOcc,  are  i«>  be  designated  as  w  ines  contain- 
in-  too  much  Sulphuric  acid,  either  from  the  use  of  g.vpsin '  in  some  other  way. 


APPENDIX    B.  389 

Through  various  causes  wines  may  become  viscous,  black,  brown,  cloudy,  or  bitter; 
the  y  may  otherwise  change  essentially  in  color,  taste,  and  odor.  The  color  of  red 
wines  may  also  separate  in  a  solid  form;  still  all  these  phenomena  in  and  of  themselves 
would  not  justify  the  condemnation  of  the  wine  as  not  genuine. 

If  during  the  summer  time  an  energetic  fermentation  commences  in  a  wine,  this 
does  not  justify  the  conclusion  that  an  addition  of  sugar  or  substances  rich  in  sugar, 
e.  g.,  honey,  &c,  has  taken  place,  for  the  first  fermentation  may  have  been  hindered 
in  various  ways  or  the  wine  may  have  Lad  an  addition  of  a  wine  rich  in  sugar. 

The  methods  adopted  by  the  "Union  of  Bavarian  Chemists"  differ 
considerably  from  the  above  in  many  particulars,  so  they  are  given  also, 
together  with  the  methods  adopted  by  the  same  body  for  the  examination 
of  beer1  in  somewhat  condensed  form. 

WINES. 

.METHODS   OF   INVESTIGATION. 

I.  Determination  of  specific  gravity. — Tbis  is  to  be  done  by  means  of  a  Westphal's 
balance  or  a  picnometer,  and  always  at  15°  C. 

II.  Determination  oj  extract. — Ten  to  50cc.  wine  at  15c  C.  are  evaporated  in  a  plati- 
num dish  on  the  water  bath  to  the  proper  consistence  and  then  dried  in  a  drying  oven 
at  100  C.  to  constant  loss  of  weight.  Constant  loss  of  weight  is  assumed  when  three 
weighings,  with  equal  intervals  between  the  first  and  second  and  second  and  third 
give  equal  differences  bet  ween  the  successive  weighings. 

Weighings  are  to  be  made  at  intervals  of  fifteen  minutes. 

III.  Inorganic  matter. — This  is  the  incombustible  ash  obtained  by  burning  the  ex. 
tract.  Repeated  moistening,  drying,  and  heating  to  redness  are  advisable  to  entirely 
get  rid  of  all  organic  constituents. 

IV.  Acidity. — After  shaking  vigorously,  to  drive  off  carbonic  acid,  the  wine  is  to  be 
titrated  w  ith  an  alkali  solution  and  the  acidity  expressed  in  terms  oi   tartaric  acid. 

V.  Glycerine. — (1)  This  is  determined  in  dry  wines  as  follows:  The  alcohol  is  driven 
off  from  lOOcc.  wine,  lime  or  magnesia  added,  and  the  mass  evaporated  to  dryness 
The  residue  is  boiled  with  90  per  cent,  alcohol,  filtered,  and  the  filtrate  evaporated  to 
dryness.  This  residue  is  dissolved  in  I0-20co.  alcohol,  l5-30cc.  ethei  added,  and  the 
mixture  allowed  to  stand  until  it  is  (dear.  It  is  then  decanted  from  the  sticky  pre- 
cipitate into  a  glass-Stoppered  weighing  bottle,  evaporated  to  constant  loss  of  weight, 
and  weighed. 

(2)  The  following  method  is  employed  for  sweet  wines:  lOOcc.  wine  are  measured 
into  a  porcelain  dish  and  evaporated  on  the  water  bath  to  a  sirupy  consistence,  mixed 
with  100-150CC.  absolute  alcohol,  poured  into  a  flask,  ether  added  in  the  proportion  of 
\\  volumes   to   each    volume  of   alcohol    used,  the   Mask  well  shaken,  and   allowed   to 

stand  until  the  liquid  becomes  dear.    This  is  then  poured  off  andlthe  residue  again 

treated  with  a  mixture  of  alcohol  and  ether.     The  liquids  are  mixed,  the  alcohol  and 
*  ther  driven  off,  the  residue  dissolved  in  water,  and  treated  as  in  (1). 

('.])  In  all   glycerine  determinations  il    IS  necessary    to   take   into  consideration    the 

if  glycerine  due  to  its  volatility  w  ith  water  and  alcohol  vapor,  and  accordingly 
to  add  to  the  glycol  ine  found  0.100  gram  for  each  LOOOO,  of  liquid  evaporated. 

(•J)  It  is  necessary  to  test  the  glycerine  from  sweet  wines  for  BUgar,  and  if  any  is 
present  it  must  be  estimated  by  Soxhlel's  or  Knapp's  method  and  its  weight  subtracted 
from  that  of  t he  glycerine. 

VI.  Alcohol. — The  determination  must  be  made  by  distillation  in  glass  vessels  and 
the  results  stated  as  follows:  LOuco.  wine  at  15  (.contain  l  grams  or  cubio  centi- 
meters alcohol. 

VII.  Polarisation.— (I)  The  wine  is  decolorized  with  plumbic  Bubacetate. 

1  HiJger,  \  ereinbarungen  u.  s.  w.,  p.  154. 
4460— No.  13,  [»t.  3 1) 


390  FOOD  AND  FOOD  ADULTERANTS. 

(2)  A  slight  excess  of  Bodic  carbonate  is  added  to  the  filtrate  from  (1).  Two  cubic 
centimeters  of  a  solution  of  plumbic  subacetate  are  added  to  40co.  white  wine  and 
.".(.-.  to  40oo.  red  wine,  the  solution  is  filtered  and  Ice.  of  a  saturated  solution  of  sodic 
carbonate  added  to  21  oi  I  the  filtrate. 

(:?)  The  kind  of  apparatus  ased  and  the  length  of  the  tube  are  to  be  given,  and  re- 
sults estimated  in  equivalents  of  Wild's  polaristrohometer  with  200mm.  tub 

(4)  All  samples  rotating  more  than  0..",  to  the  right  (in  220mm.  tabes,  after  treating 
as  above),  and  showing  no  change,  or  but  little  change,  in  their  rotatory  power  after 
inversion,  are  to  be  considered  as  containing  unfermented  glucose  (starch  sugar)  resi- 
due. 

(5)  Rotatory  power  of  less  than  0.3°  to  the  light  shows  that  impure  glucose  has  not 
been  added. 

(6)  Wines  rotating  between  0.3    and  0.5*  to  the  right  must  be  treated  by.the  alcohol 

method. 

(?)  Wines  rotating  strongly  to  the  left  must  be  fermented  and  their  optical  prop- 
erties then  examined. 

VIII.  Sugar. — This  is  to  be  determined  by  Soxhlet's  or  Knapp's  method.  The 
presence  of  unfermented  cane  sugar  is  to  be  shown  by  inversion,  &C. 

IX.  Potassic  bitartrate. —  The  determination  of  potassic  bitartrate  as  such  is  to  be 

omitted. 

X.  Tartaric,  malic,  and  succinic  adds. — (1)  According  to  Schmidt  and  lliepe's 
method. 

(2)  Determination  of  tartaric  acid  according  to  the  modified  Berthelot-Fleury 
method. 

(3)  If  the  addition  of  1  gram  finely  powdered  tartaric  acid  to  100  grams  w  ine  pro- 
duces no  precipitate  of  potassic  bitartrate,  the  modified  Berthelot-Fleury  method  must 
It.-  employed  to  determine  free  tartaric  acid. 

XI.  Coloring  matter.— (1)  Only  aniline  dyes  are  to  be  looked  for. 

(•2)  Special  attention  is  to  be  paid  to  the  spectroscopic  behavior  of  rosaniline  dyes, 
as  obtained  by  shaking  wines  with  amyl  alcohol  before  and  alter  saturation  with 
ammonia. 

(3)  A  qualitative  test  for  alumina  is  not  sufficient  evidence  of  the  addition  of 
alum. 

XII.  "Nitrogen. — To  be  determined  according  to  the  ordinary  method. 

XIII.  citric  add. — Presence  to  be  shown  by  a  qualitative  test,  as  baric  citrate. 

XIV.  Sulphuric  acid. — To  be  determined  in  the  wine  after  addin  •  hydrochloric  acid. 

XV.  (  hlorine. — To  be  determined  in  the  nitric-acid  solution  of  ihe  burnt  residue 
by  Volhard's  method. 

XVI.  /.""'.  magnesia,  and  phosphoric  acid. — These  are  determined  in  the  ash  fused 
with  sodic  hydrate  and  potassic  nitrate,  the  phosphoric  acid  by  the  molybdenum 
method. 

XVII.  Potash. — Either  in  the  wine  ash,  as  Ihe  platinum  double  salt,  or  in  the  w  ine 

itself,  by  Kayser's  method. 

XVIII.  Cuius. — Presriirc  Bhown    by  pi  eci  pi  t  at  ion   by  alcohol;   fee.  wine  and    lOoc. 

90  per  oent.  alcohol  are  mixed.  If  gum  arabic  has  been  added,  a  lumpy,  thiok,  stringy 
precipitate  i^  produced;  whereas  pure  wine  becomes  at  fust  opalescent  and  then 
flocculent 

methods  of  judging  Pi  MTY— (Beurtheilnng). 

Port  /. 

I.  Commercial  wines  may  be  defined  as  follows:  (o)  The  product  obtained  by  the 
fermentation  of  grape  juice  with  or  without  grape  skins  and  stems.  (b)  The  prod- 
uct obtained  by  the  fermentation  of  pure  must,  to  which  pure  Biigar,  water,  or  infu- 
sion of  grape  Bkim  hai  been  added.  It  must  contain  not  more  than  i»  percent, 
alcohol  and  ".:;  per  cent  sugar,  and  not  less  than  (i.7  per  cent,  acid, estimated  as  tar- 


APPENDIX    B.  391 

taric.  (c)  The  product  obtained  in  southern  countries  by  the  addition  of  alcohol  to 
fermented  or  partly  fermented  grape  juice.  French  wines  are  not  included,  however. 
(d)  The  product  obtained  by  fermenting  the  expressed  juice  of  more  or  lees  completely 
dried  wine  grapes. 

II.  The  above  definitions  do  not  apply  to  champagnes. 

III.  The  following  include  the  operations  undergone  by  wines  in  cellars  (Keller- 
massige  Bchandlung):  (a)  Drawing  and  filling.  (&)  Filtration,  (c)  Clarification  by 
the  use  of  kaolin,  isinglass,  gelatine  or  albumin,  wirh  or  without  tannin.  (d) 
Sulphuring.  Only  minute  traces  of  sulphurous  acid  may  be  contained  in  wine  for 
consumption,  (e)  Adulteration  of  wine.  (/)  Addition  of  alcohol  to  wine  intended 
for  export. 

IV.  Wines,  even  if  plastered,  must  not  contain  more  sulphuric  acid  than  that  cor- 
responding to  2  grams  potassic  sulphate  (K.2S04)  per  liter. 

V.  Medicinal  wines  arc  those  mentioned  in  Parts  I  and  IV,  with  the  following  re- 
strictions :  (a)  They  must  not  contain  more  sulphuric  acid  than  corresponds  to  1  gram 
potassic  sulphate  per  liter,  (b)  They  must  contain  no  sulphurous  acid,  (c)  The 
percentage  of  alcohol  and  sugar  to  be  given  on  the  label,  (d)  These  restrictions  ap- 
ply only  to  wines  expressly  recommended  or  sold  for  medicinal  use. 

l'nrt  II. 

I.  Improperly  gallized  wines  are  preparations  of  grape  juice,  pure  sugar  and  water, 
or  grape-skin  infusion,  that  contain  more  than  9  per  cent,  alcohol  or  less  than  0.7  per 
cent,  acid, or  both,  and  preparations  in  which  impure  glucose  has  been  usr<\.  The 
following  facts  enable  us  to  detect  them  :  Small  quantity  of  inorganic  matter  (phos- 
phoric acid  and  magnesia),  and  right  rotation  if  impure  glucose  is  used.  If  the  rota- 
tion exceeds  0.2°  to  the  right,  the  wine  is  to  be  concentrated,  freed  from  tartaric  acid 
a.s  far  as  possible,  and  again  polarized. 

II.  Addition  of  alcohol  is  to  be  assumed  if  the  ratio  of  alcohol  to  glycerine  is  greater 
than  10  to  1  by  weight. 

III.  Addition  of  water  and  alcohol  is  recognized  by  the  diminution  in  the  quantity 
of  inorganic  matter,  especially  magnesia,  phosphoric  acid,  and  usually  potash.  Addi- 
tion of  water  alone  is  recognized  in  the  same  way. 

IV.  Scheelization,  i.  e.,  addition  of  glycerine,  is  assumed  if  the  ratio  of  glycerine  to 
alcohol  e:  6  by  weight. 

V.  The  presence  of  cane  sugar  is  ascertained  l>y  a  determination  of  sugar  (bj 
hlet's  or  Kuapp's  method),  before  and  after  inversion. 

BEER. 

A.— -METHODS   "l     [INVESTIGATION. 

By  beer  is  to  be  understood  a  fermented  and  still  fermenting  drink,  made  from  bar- 
ley (or  wloat;  malt,  hops,  and  water,  and  which  was  fermented  by  yeast. 

I.  Determinatio  fie  gravity. — For  this  as  well  as  all  other  determinations  the 

>  freed  from  oarbonie  acid,  as  far  as  possible,  by  half-lilling  bottles  with  it  and 
shaking  vigorously.  It  is  (hen  filtered.  The  specific  gravity  is  then  determined 
either  by  Westphal's  balance  or  by  a  picnometer  at  l">    ('. 

II.  Determination  of  extract. —  Seventy-five  cubic  centimeters  of  beer  are  carefully 
weighed  and  evaporated  in  a  sai table  vessel  to  £  i  being  taken  to  prevent 
boiling.  After  cooling,  water  is  added  until  the  original  weight  is  reached,  and  the 
specific  gravitj  of  the  Liquid  taken  as  in  I.  The  per  oent.  of  extract  is  obtained  from 
this  specific  gra\  ity  by  the  use  of  a  table  constructed  by  Dr.  Schultz,  and  is  given  as 
"  per  cent.  e\t ract,  Bchull 

'llilger.  p.  123. 


392  FOOD  AND  FOOD  ADULTERANTS. 

III.  Alcohol  is  determined  by  distilling  the  heer.  A  picnometer  of  about  50cc.  ca- 
pacity and  with  a  graduated  neck  is  used  as  a  receiver.  The  picnometer  is  carefully 
calibrated.    Seventy-five  cnbic  centimeters  of  Leer  are  distilled  until  the  distillate 

reaches  about  the  center  of  the  scale  on  the  neck  of  the  picnometer.  This  is  then 
cooled  to  15°  C,  dried,  and  weighed,  and  the  alcohol  determined  by  means  of  Bauui- 
beria  table. 

9 
The  percentage  of  alcohol  by  weight  is  to  be  given.     In  very  acid  beers  it  is  neces- 
sary to  neutralize  before  distilling. 

[V.  Original  gravity  of  wort. — This  maybe  ascertained,  approximately,  by  doubling 
the  per  cent,  by  weight  of  alcohol  found  as  above,  and  adding  the  per  cent,  of  extract. 
As  this  procedure  is  not  exact,  it  may  be  made  more  nearly  so  by  using  the  formula 

100  (E +2.0665  A) 
100+  L.0665A 
V.  Degree  of  fermentation.     This  is  estimated  by  using  the  formula 


V,=100 


('-!) 


VI.  Sugar  determination. — This  is  to  be  determined  directly,  in  the  beer  previously 
Creed  from  carbonic  acid,  by  Soxhlet's  method  of  weighing  the  reduced  copper ;  1.13 
parts  of  copper  correspond  to  1  part  anhydrous  maltose. 

VII.  Determination  of  dextrin  is  seldom  required,  and  if  required  is  to  be  per- 
formed by  Bachsse's  method. 

VIII.  Nitrogen. — Twenty  to  thirty  cubic  centimeters  are  evaporated  in  a  Hof- 
meister  "schalchen"  or  on  warm  mercury,  and  the  extract  burned  with  soda-lime. 
The  nitrogen  may  also  be  determined  by  Kjeldahl's  method. 

IX.  Acid8.—(a)  Total  acids:  The  carbonic  acid  is  driven  off  from  lOOcc.  of  beer  by 
heating  in  beakers  for  a  short  time  to  40c  C.  and  the  beer  then  titrated  with  baryta 
water  (one-fifth  to  one-tenth  normal).  The  saturation  point  is  reached  when  a  drop 
oftheliqnid  has  no  longer  any  action  on  litmus  paper.  The  acidity  is  to  be  given  in 
cubic  centimeters  normal  alkali  required  for  100  grams  beer  and  as  grams  per  cent,  of 
lactic  acid.     The  indication  "  acidity  "  or  "  degree  of  acidity  "  is  insufficient. 

(b)  Normal  beer  contains  but  a  very  small  quantity  of  acet  ic  acid.  The  determina- 
tion of  fixed  acid  iii  the  repeatedly  evaporated  extract  is  to  be  cast  aside.  The  acetic 
acid  produced  by  souring  of  the  beer  is  shown  by  the  increase  in  total  acids.  A  qual- 
itative tt  st  of  the  presence  of  acetic  acid  in  the  distillate  from  beers  containing  acet  ie 
acid  is  sufficient.  Neutralized  beer  is  to  be  acidified  with  phosphoric  acid  and  dis- 
tilled.    Weigei  t's  met  bod  is  recommended. 

X.  Ash. — Thirty  to  fifty  cubic  centimeters  of  beer  are  evaporated  in  a  large  tared 
platinum  dish  and  the  extrad  carefully  burned.      If  the  burning  takes  place  .slow  !y, 

the  ash  constituents  do  not  fuse  together. 

XI.  Phosphoric  acid. — This  is  to  be  determined  in  the  ash  obtained  by  evaporating 
and  burning  in  a  muffle  50  to  lOOcc.  of  beer  to  which  not  too  muoh  baric  hydrate  has 
been  added.  The  phosphorie  acid  is  determined  in  the  nitric  acid  solution  of  the  ash 
i»\  t  he  molybdenum  met  hod. 

XII.  Sulphuric  add. — The  direct  determination  is  not  permissible.  The  determi- 
nation is  to  be  made  by  using  the  ash  prepared  by  burning  with  BOdio  hydrate  ami 
potassic  nitrate  or  baric  hydrate  and  proceeding  in  the  ordinary  way. 

XIII.  Chlorine. — This  is  to  be  determined  in  the  ash  prepared  with  sodie  hydrate. 

XIV.  <./</<  <  r'nir.  Three  grams  oaloie  hydrate  are  added  to50cc.  of  beer,  evaporated 
to  a  sirupy  consistence,  about  10  -rams  coarse  Bea-sand  or  marble  added,  and  dried. 

The  dry  mass  is  nil  .bed   up,  put   into  a  capsule  of  filter  paper,  placed  in  an  extraction 

apparatus,  and  extracted  for  six  to  eight  hours  with 50cc.  alcohol.    To  the  light  col- 
ored extract  at  least  an  equal  volume  of  ether  is  added,  and  t  he  sol  ut  ion,  after  st  and- 


APPENDIX    B.  393 

ingawhile,  poured  into  or  filtered  into  a  weighed  capsule.  After  evaporating  the 
alcohol  and  ether,  the  residue  is  heated  in  a  drying  oven  at  100°  to  105°  C.  to  a  constant 
loss  of  weight.  In  beers  rich  in  extract  the  ash  contained  in  the  glycerine  can  be 
weighed  and  subtracted.  In  case  the  glycerine  contains  sugar,  this  can  be  determined 
by  Soxhlet's  method  and  subtracted. 

XV.  Hop  substitutes  are  to  be  determined  by  Dragendorff's  method.  Picric  acid  is 
to  be  determined  by  Fleck's  method.  In  examining  for  alkaloids,  check  exper.meuts 
with  pure  beer  must  in  all  cases  be  made. 

XVI.  Sulphites. — One  hundred  cubic  centimeters  of  beer  are  distilled  after  the  addi- 
tion of  phosphoric  acid  and  tbe  distillate  conducted  into  iodine  solution.  After  one- 
third  has  distilled  over,  the  iodine-colored  distillate  is  acidified  with  hydrochloric  acid 
and  baric  chloride  added.  If  sulphites  were  not  contained  in  the  beer  no  precipitate 
i.s  observed,  but  at  the  utmost  a  turbidity. 

XVII.  Salicylic  acid. — This  may  be  shown  qualitatively  by  shaking  with  ether, 
chloroform,  or  benzine.  The  solution  is  allowed  to  evaporate,  the  residue  dissolved  in 
water,  and  a  very  dilute  solution  of  ferric  chloride  added.  The  addition  of  too  much 
acid  and  too  violent  shaking  is  to  be  avoided.  The  smallest  trace  of  salicylic  acid 
may  also  be  shown  by  dialysis,  as  it  passes  very  readily  through  membrane. 

Note. — All  the  results  of  an  investigation  are  to  be  stated  in  percentages  by  weight. 

B.— Methods  of  judging  purity  of  beers. 

I.  It  is  unjust  to  demand  in  a  fermented  beer  an  exact  ratio  of  alcohol  to  extract, 
as  the  brewer  cannot  regulate  the  degree  of  fermentation  within  narrow  limits.  As 
a  rule,  Bavarian  draft  and  lager  beers  contain  from  1.5  to  2  parts  of  extract  for  each 
part  of  alcohol,  but  a  smaller  proportion  of  extract  would  not  necessarily  prove  the 
addition  of  alcohol  or  glucose  (the  former  to  the  beer,  the  latter  to  the  wort). 

II.  The  degree  of  fermentation  of  a  beer  must  be  such  that  at  least  48  per  cent,  of 
the  original  extract  has  undergone  fermentation. 

III.  If  glucose  or  other  bodies  poor  in  nitrogen  have  been  used  in  appreciable 
quantity  as  substitutes  for  malt,  the  nitrogen  contents  of  the  beer  extract  will  fall 
below  0.65  per  cent. 

IV.  The  acidity  of  a  beer  should  not  be  greater  than  occ.  normal  alkali  to  lOOcc.  beer. 
Acidity  of  less  than  1.2cc.  normal  alkali  to  lOOcc.  beer  indicates  previous  neutraliza- 
tion. If  the  acids  are  composed  principally  of  lactic  acid  a  larger  quantity  may  be 
present. 

V.  The  ash  of  normal  beer  is  not  above  0.:>,  grams  to  100  grams  beer. 

VI.  The  amounts  of  phosphoric  and  sulphuric  acids  and  chlorine  in  brer  extract 
vary  within  such  wide  limits  that  their  determination  signifies  nothing  as  to  the 
purity  of  the  beer. 

VII.  Tlie  amount  of  glycerine  in  pure  beer  is  not  greater  than  0.25  gram  to  100 
grams  beef. 

\  III.    Til.-  following  methods  of  clarifying  beer  are  legal:   (a)   Filtration,    (b) 

Well-boiled  hazel  or  beecb  shavings.      {<■)   IsinglaSS. 

IX.  The  following  methods  of  preserving  beer  are  legal:  (a)  Carbonic  acid.  (/>) 
Pasteurizing,  (o)  Salicylic  acid,  this  only  for  beers  intended  for  export  t«.  countries 
where  the  nse  of  salicylic  acid  is  not  forbidden  by  law. 

NOii:.— The  preceding  methods  are  also  fco  be  used  iM  the  examination  of  imported 

beer. 

C. — ADM  INI  81  i:  \  I  i\  i     \«.i  i  . 

It  is  absolutely  necessary  that  the  beer  !"•  preserved  in  w.-ii-eorked  green*glass  bot- 
tles.   Stone  jugs  and  such  vessels  are  nol  t.»  be  used. 
The  beer  samples  are  t<>  be  protected  from  light  and  kept  at  a  low  temperature. 
Care  in  making  test-,  is,  above  all.  necessary. 


Appendix  0. 


The  following  bill,  recently  adopted  in  New  York,  constitutes  the  only 
instance  I  have  been  able  to  fiud  of  legislation  directed  specifically 
against  the  adulteration  of  any  form  of  fermented  liquors  in  this  country. 
The  manner  in  which  such  bills  are  drawn  has  considerable  inllnence 
upon  their  efficiency  in  preventing  and  punishing  the  fraud  against 
which  they  are  directed,  and  while  it  is  not  exactly  within  the  province 
of  this  publication  to  make  suggestions  as  to  the  proper  form  for  such 
legislation,  I  feel  impelled  to  venture  the  assertion  that  the  crudity  of 
this  bill  affords  little  evidence  that  any  chemist  was  consulted  or  con- 
cerned in  its  composition: 

AX  ACT  tod.  line  pare  wines,  half  wines,  made  wines,  and  adulterated  wines,  and  to  regulate  tho 
manufacture  and  sale  of  halt' wines  and  made  wines  and  to  prohibit  the  manufacture  or  sale  of 
adulterated  wines  within  the  State  of  X<w  York. 

[Passed  June  13,  1887,  three-fifths  being  present.] 

The  people  of  the  Stale  of  New  York,  represented  in  Senate  and  Assembly,  do  enact  as 
follows  : 

$  1.  All  liquors  denominated  as  wine,  containing  alcohol,  "  exoept  such  as  shall  l>e 
produced  by  the  natural  fermentation  of  pure  undried  fruit  juice,*'  or  compounded 
with  distilled  spirits,  or  by,  both  methods, excepl  as  permitted  by  section  two  of  this 
act,  whether  denominated  as  wine  or  by  any  other  name  whatsoever,  in  the  nature 
of  articles  for  use  as  beverages,  or  for  compounding  with  other  liquors  intended  for 
such  use,  and  all  compounds  of  the  same  with  pure  wine,  and  all  preserved  fruit 
juices  compounded  with  substances  noi  produced  from  undried  fruit,  in  the  character 
of,  orintended  for  use  as  beverages,  <>r  for  use  in  the  fermentation  or  preparation  of 
liquors  intended  for  nse  as  beverages,  and  till  wines,  imitation  of  winesor  other  bev- 
i  produced  from  fruit  which  shall  contain  any  alum,  baryta  Baits,  caustic  lime, 
carbonate  of  soda,  carbonate  of  potash,  carbonic  acid,  salts  of  lead,  glycerine,  salcylio" 
acid,  or  any  other  antiseptic,  coloring  matter,  other  than  thai  produced  from  un- 
dried fruit,  artificial  flavoring,  essence  of  ether,  or  any  other  foreign  substance  what- 
soever which  is  injurious  to  health,  shall  be  denominated  as  adulterate  d  wine,  and  any 
person  or  persons  who  shall  manufacture  with  the  intent  to  sell,  or  shall  Bell,  or  offer 

to  sell,  any  of  , such  wino  Or  beverages  Shall  be  guilty  Of  a  misdemeanor,  and  shall  be 
punished  by  a  line  of  nol  less  than  two  hundred  dollars,  or  more  than  one  thousand 
dollars,  or  imprisonment  in   the  county  jail  for  a  term  of  not  less  than  six  months,  or 

more  than >  year,  or  by  both  such  line  and  imprisonment  in  the  discretion  of  the 

court,  and  shall  be  Liable  to  o  penalty  of  one  dollar  for  each  gallon  thereof  sold,  of- 
fered for  sale, or  manufactured  with  intent  to  sell,  and  such  wine  or  beverage  shall  ho 

deemed  a  public  nuisance  and   forfeited    to  the  Stale,  and  shall    be  summarily   seized 

*  Bo  in  original 


APPENDIX    C.  395 

and  destroyed  by  any  health  officer  within  whose  jurisdiction  the  same  shall  be  found, 
and  the  reasonable  expense  of  such  seizure  and  destruction  shall  be  a  county  charge. 

0  2.  For  the  purpose  of  this  act  the  words  "pare  wine  "shall  be  understood  to 
mean  the  fermented  juice  of  undried  grapes  or  other  undried  fruits,  provided,  how- 
ever, that  the  addition  of  pure  sugar  to  perfect  the  wine,  or  the  addition  of  pure  dis- 
tilled spirits  to  preserve  it,  not  to  exceed  eight  per  centum  of  its  volume,  or  the  using 
of  the  necessary  things  to  clarify  and  line  the  wine,  which  are  not  injurious  to  health, 
shall  not  be  construed  as  adulterations,  but  such  pure  wine  shad  contain  at  least 
seventy-five  per  centum  of  pure  grape  or  other  undried  fruit  juice. 

§  3.  For  the  further  purpose  of  this  act,  should  any  person  or  persons  manufacture 
with  the  intent  to  sell,  or  sell  or  offer  to  sell,  any  wine  which  contains  less  than 
seventy-five  i^er  centum  and  more  than  fifty  per  cento m  of  pure  grape  or  other  un- 
dried fruit  juice,  and  is  otherwise  pure,  such  wine  shall  be  known,  branded,  marked, 
labeled  and  sold  as  "  half  wine,"  and  upon  each  and  every  package  of  such  wine, 
which  shall  contain  more  thau  three  gallons,  there  shall  be  stamped  upon  both  ends 
of  such  package,  in  black  printed  letters,  at  least  one  inch  high  and  of  proper  pro- 
portion, the  words  "  half  wine,"  and  upon  all  packages  which  shall  contain  more  than 
one  quart  and  up  to  three  gallons,  there  shall  be  stamped  upon  each  of  such  packages, 
in  plain,  printed  black  letters  at  least  one-half  inch  high,  and  of  proper  proportion, 
the  words  "half  wine,"  and  upon  all  packages  or  bottles  of  one  qnart  or  less,  there 
shall  be  placed  a  label,  securely  pasted  thereon,  on  which  label  the  words  "half 
wine"  shall  be  plainly  printed  in  black  letters  at  least  one- fourth  of  an  inch  high  and 
of  proper  proportion.  Should  any  number  of  such  packages  be"  inclosed  in  a  larger 
package,  as  a  box,  barrel,  case,  or  basket,  such  outside  package  shall  also  receive  the 
Stamp  "  half  wine,"  the  letters  to  be  of  the  size  according  to  the  amount  of  such  wine 
contained  in  such  outside  package:  Provided,  further,  That  any  person  or  persons  who 
shall  sell,  offer  for  sale,  or  manufacture  with  the  intent  to  sell  any  wine  which  shall 
contain  less  than  fifty  per  centum  of  pure  grape  or  other  undried  fruit  juice,  and  is 
otherwise  pure,  such  wine  shall  be  known,  stamped,  labeled,  and  sold  as  ••  made  wine," 
and  shall  be  stamped,  marked,  and  labeled  in  the  same  manner  as  prescribed  in  this 
section,  except  the  words  shall  be  in  this  case  "made  wine." 

§  4.  If  any  person  or  persona  shall  sell,  or  offer  for  sale,  or  manufacture  with  in- 
tent to  sell  any  wine  of  the  kind  and  character  ;is  described  in  the  third  section  of 
this  act,  which  shall  not  be  stamped,  marked,  or  labeled  after  the  manner  and  mode 
therein  prescribed,  Boch  person  or  persons  shall  be  guilty  of  a  misdemeanor,  and 
8hallbe  punished  by  a  tine  of  not  less  than  two  hundred  dollars,  or  more  than  one 
thousand  dollars  for  each  and  every  offense,  or  by  imprisonment  in  the  county  jail, 
not  less  than  three  months,  or  more  than  one  year,  or  by  both  tine  and  imprisonment 
in  tin-  discretion  of  the  court,  and  in  addition  thereto  shall  be  liable  to  a  penalty  of 
one-half  dollar  for  each  gallon  th<  reof  bo  sold,  offered  for  sale,  or  manufactured  with 
the  intent  to  sell  or  offer  for  sale.  All  penalties  impoced  by  this  art  may  be  ; 
cicd  with  costs  of  action  by  any  person,  in  his  own  name,  before  any  justice  of  the 
peace  in  the  county  where  the  offense  was  committed;  where  the  amount  doei 
exceed  the  jurisdiction  of  said  justice,  or  when  such  action  shall  be  brought  in  the 
city  of  Ne\i  Yoi  k,  before  any  justice  of  the  district  orof  the  city  courl  of  said  city  ; 
and  such  penalties  may  be  recovered  in  the  like  manner  in  any  court  of  record  in  the 
State,  but  on  recovery  by  the  plaintiff iu  such  case  for  a  sum  less  than  fifty  dollars, 
the  plaintiff  shall  only  bo  entitled  to  costs  t«>  an  amount  equal  to  the  amount  of  snob 
recovery.  It  -ball  he  the  duty  of  any  district  attorney  in  this  state,  and  he  is  hereby 
required  to  prosecute  or  commence  actions  in  the  name  of  the  people  of  this  State, 
for  the  recovery  of  the  penalties  allowed  herein,  upon  receh  ing  proper  informal  ion 
thereof,  and  in  all  actions  brought  by  snob  district  attorney,  one-half  of  the  penalty 
reeo\  ered  shall  belong  io  and  be  paid  over  to  the  person  or  persons  giving  the  in- 
formation upon  which  the  action  is  brought,  and   the  other  half  shall  lie  paid  to  the 


396  FOOD  AND  FOOD  ADULTERANTS. 

treasurer  of  the  county  in  which  said  action  is  brought  within  thirty  days  from  the 
time  of  its  collection,  and  the  said  one-half  shall  be  placed  to  the  credit  of  the  poor 
fund  of  the  town  or  city  in  which  the  cause  of  action  arose.  All  judgments  recov- 
ered in  pursuance  of  the  provisions  of  this  act,  with  the  interest  thereon,  may  be 
collected  aud  enforced  by  the  same  means  and  in  the  same  manner  as  a  judgment 
rendered  in  an  action  to  recover  damages  tor  a  personal  injury.  Two  or  more  pen- 
alties may  be  included  in  the  same  action. 

v>  5.  The  provisions  of  this  act  shall  not  apply  to  medicated  wines,  such  as  are  put 
up  and  sold  for  medical  purposes  only. 

$  6.  This  act  shall  take  effect  on  September  first,  eighteen  huudred  and  eighty- 
seven. 


INDEX. 


A. 

Papa 

Acid,  free 290 

Acidity 341 

Adulteration,  detection  of,  in  beer 295 

examination  of  the  samples  for,  in  ciders 374 

for,  of  the  wines  analyzed  by  the  Department 3r>9 

the,  of  cider 373 

the,  of  wines 303 

Albuminoid  matters 289 

Alcohol  determination  of 283,340 

Allen,  an  improved  method  of  detecting  quassia  and  certain  other  hop  substi- 
tutes in  beer 374 

Analysis,  methods  of,  for  beers 283 

cider 372 

wines 339 

Artificial  wines 3G3 

Ash 290,344 

B. 

Bavarian  Chemists,  Union  of,  methods  adopted  by,  for  investigation  of  beers..  391 

wines..  389 

Beer,  composition  of  American 278 

detection  of  adulteration  in 295 

Beers,  analysis  of,  by  United  States  Department  of  Agriculture 280 

Belgian 974 

methods  adopted  by  the  Bavarian  Uuion  of  Chemists  for  the  investigation 

of 391 

of  analysis  for 283 

Berlin  Commission,  methods  adopted  by,  for  analysis  of  wines 383 

Borax 309 

Brewing 271 

the  process  of 

C. 

Carbonic  acid 891 

Cider,  adulteration  of S73 

analysis  of  samples  by  the  United  Statin  Department  of  Agriculture. ..  :?72 

composition  of 371 

exam iiiation  of  the  samples  for  adult crat ion 374 

manufacture  of 309 

methods  of  analysis  for 372 

Clarifying,  storing,  and  preserving  of  beet 874 

Cloudy  beer 315 

Coloring  matters 303 

397 


398  INDEX. 

Extract  or  total  solids 286,340 

F. 

Fermentation 272 

changes  produced  by 321 

Fortification 361 

G. 

Glycerine 291,344 

Gravity,  original 286 

H. 

Hops,  substitutes  for 296 

I. 

" Improving"  wine,  methods  for 322 

L. 

Laws  proposed  regarding  the  sale  of  impure  and  adulterated  beer  in  England.  375 

Law  of  the  State  of  New  York  regarding  wine,  etc .  394 

M. 

Malting 270 

Malt  liquors,  consumption  of 275 

substitutes  for 295 

varieties  of 275 

Mineral  additions 309 

P. 

Phosphoric  acid 291 

Plastering 369 

Potash,  bitartrate  of 342 

Preservatives 361 

Preserving,  clarifying,  and  storing  of  beer 274 

Preserving  agents ..  297 

Publications,  list  of  principal,  consulted 263 

S. 

Saccharine  matter 288,343 

Salicylic  acid 298 

detection  and  estimation  of 303 

in  samples  examined  by  the  United' States  Department  of  Agri- 
cult  u  re 301? 

quantitative  estimation 306 

use  as  a  preservative 299 

Salt 314 

estimation  315 

So<la,  bicarbonate  of 310 

detection 318 

Spec i lie  gravity  —   ;;  W 

Storing,  clarifj  Ing,  and  preserving  of  beer SB  I 

Sulphites :!,)~ 

Sweet   wines 

T. 

Table  showing  annual  consumption  of  distilled  and  mall  liquors  and  wines  in 

tin'  United  states 267 

oomparal  hre  summary  of  consumption  per  capita  in  the  United 

States,  etc 269 


INDEX.  399 

Page. 
Table  showing  composition  of  various  typical  beers  (Graham) 276 

analysis  of  beers  made  in  the  Municipal  Laboratory  of  Paris  in 
1881 277 

average  of  the  contents  of  alcohol,  extract,  and  ash  in  various 
beers  for  export  and  preservation 277 

average  composition  of  American  malt  liquors,  as  shown  by 
analyses  made  for  New  York  State  Board  of  Health  by  Englc- 
hardt 27ri 

analyses  made  in  1873  of  New  York  beers  for  the  Moderation 
Society,  by  Doremus  and  Euglehardt 280 

analyses  of  malt  liquors  by  United  States  Department  of  Agri- 
culture         282 

Hehner's  alcohol  tables 285 

comparison  of  direct  and  indirect  methods  of  estimating  alcohol 

and  extract  in  malt  liquors 287 

average  production  of  wine  in  the  principal  wine-growiug  coun- 
tries of  the  world 319 

verage  composition  of  French  wine 325 

the  wines  of  all  countries  (Wagenmann 

and  Konig) 326 

composition  of  wines  made  at  the  Viticulture!  Laboratory,  18-4       328 

maximum,  minimum,  and  mean  composition  of  California  wines  ; 

analyses  made  by  Viticultural  Laboratory 333 

analyses  of  American  wines  by  the  United  States  Department 
of  Agriculture  in  1880 334 

averages  and  extremes  of  American  dry  wines 330 

analyses  of  wines  made  by  the  United  States  Department  of 
Agriculture  in  1887 

maximum,  minimum,  and  mean  composition  of  the  samples  ex- 
amined   

ex  ami  nation  of  wines  for  preservat  ives 3(52 

analyses  of  ciders  by  the  United  States  Department  of  Agri- 
culture   

Tannin 349 

Transmittal,  letter  of 

W. 

Wine  production  of  the  world 319 

Wine,  c< imposition  of 334 

American 

preservation  of 

varieties  of 324 

AVines,  analyses  of.  made  by  United  stales  Department  mlture 350 

ad u Herat  ion  of 352 

dilution  or  watering  of 359 

examination  for  adulterat ion  of  the,  analyzed  by  this  Department.... 

law  of  the  state  of  New  Vol k  regarding 

methods  adopted  by  the  Berlin  Commission  for  analysis  of 

methods  adopted  by  the  Bavarian  Union  of  Chemists  for  the  inv<  stiga- 

tion  of 

met  boils  of  analysis  for 

V. 
Yeast,  pure 879 

C 


UNIV 


ERSITY  OF  FLORIDA 


3  1262  09218  5874 


